Roast chicken with tarragon

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7.

2. 2

   Mash the butter and two-thirds of the tarragon together in a small bowl and season with salt and freshly ground black pepper. Stir in the crushed garlic.

3. 3

   Place the chicken into a roasting tin and rub the herb and garlic butter all over the outside and inside of the chicken.

4. 4

   Pour the wine into the roasting tin and place the tin into the preheated oven. Roast for 15 minutes, then turn the heat down to 190C/170C Fan/Gas 5 and roast for a further 40 minutes, basting the bird from time to time with the juices from the pan, adding a little more wine or water if the tin becomes too dry.

5. 5

   When the chicken is golden-brown and cooked through (pierce the chicken at the thickest part of the thigh - the juices should run clear), turn the oven off and leave the chicken to rest for ten minutes before carving.

6. 6

   Add the remaining chopped tarragon to the roasting juices in the tin, stir well and season to taste with salt and freshly ground black pepper.

7. 7

   To serve, carve the chicken and pile the slices onto serving plates. Drizzle over pan juices and serve immediately.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.