Tarragon & Mustard Roast Chicken

"A succulent chicken roast, full of herby flavour - the mustard adds a great new taste."
 
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Ready In:
2hrs
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Preheat the oven to 400°F
  • 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.
  • While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
  • 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.
  • 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.
  • 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.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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