
Tarragon & mustard roasted free-range chicken
A succulent chicken roast, full of herby flavour - the mustard adds a great new taste
- 1 large bunch tarragonleaves chopped and stalks reserved
- 2 large onionscut into large chunks
- 2 large carrotscut into large chunks
- 3 sticks celeryroughly chopped
- 1 head fennelroughly chopped
- 100ml olive oilplus more for drizzling
- 1 garlichead, roughly chopped (skin and all)
- 2 x free-range chicken
- 1 lemonquartered
- 1 tbsp Dijon mustardplus 1 extra tsp
- ½ bottle hearty red wine
- 500ml chicken or vegetable stock
Nutrition: tarragon and mustard roasted free-range chicken
- kcal583
- fat32g
- saturates10g
- carbs1g
- sugars0g
- fibre0g
- protein61g
- salt0.93glow
Method
step 1
Preheat the oven to fan 180C/ conventional 200C/gas 6. Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin. Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
step 2
While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
step 3
Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil. Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
step 4
Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture. Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
step 5
Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl. Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.