EPIC TARRAGON ROAST CHICKEN
In my mind, there are three keys to a good roast chicken: juicy meat, salty brown skin and, most importantly, a ton of sauce. It’s the sauce of this chicken that really sets it apart: handfuls of tarragon, lashings of cream and a proper dollop of mustard, which when combined with the cooking juices, garlic and wine creates a truly epic mouthful.
SERVES 5
1 organic chicken 3 tbsp olive oil
1 whole head of garlic
H 250ml quality double cream
H 20g bunch of fresh tarragon, stalks removed, roughly chopped
H 1 heaped tbsp dijon mustard
H generous glass dry white wine
1 Preheat your oven to 240C/ 220C fan/gas 9 and start by spatchcocking the chicken. To do this, turn it over and cut along one side of the spine, tail to neck. Turn it over, open out the two sides and press down to flatten it. (Your butcher will do this for you.) Lay in a large, high-sided roasting tray, season generously with salt on both sides and leave for an hour at room temperature so it loses the chill of the fridge.
2 When ready, drizzle the skin generously with olive oil and work it into the nooks and crannies. Smash the head of garlic and hide the cloves underneath the chicken, then roast for 20-30 minutes until the skin begins to turn golden brown. Meanwhile, mix the cream, tarragon and mustard in a bowl and season well with salt and pepper.
3 After 20-30 minutes, turn the oven down to 160C/140C fan/ gas 3, take out the chicken and pour the wine into the tray. Then pour the tarragon cream all over the chicken and put back in the oven for 30-40 minutes until it’s ready. To judge when it’s cooked, check the deepest part of the thigh with a temperature probe, looking for 65C-70C. If you don’t have one, prod this point with a skewer and ensure the juices run clear.
4 Remove from the oven and rest for 15 minutes, covered loosely with a bit of foil. Carve straight into the tray and serve as you like, with lots of the sauce and garlic, and a zingy green salad.