Lemon, Pancetta and Tarragon Roast Chicken
A simple chicken will be a Summer favourite.
Hands-on time: 20min, plus resting. Cooking time: about 1hr 25min. Serves 4
• 750g small waxy potatoes, halved
• 20g fresh tarragon, roughly chopped
• 2tbsp olive oil
• 50g butter, softened
• 2 cloves garlic, crushed
• 1 lemon
• 1.4kg free-range chicken
• 12 pancetta slices
• 400g cherry tomatoes on the vine
Preheat oven to 200°C (180°C fan)/ mark 6. Toss the potatoes, ½ the tarragon, the oil and some seasoning in roasting tin large enough to hold the chicken with some space around it. Set aside.
In a small bowl, mix the butter, garlic, remaining tarragon, some seasoning and the finely grated zest of the lemon. Put the chicken on a board and pat dry with kitchen paper. Halve the zested lemon, squeeze juice into the chicken cavity then tuck the lemon halves inside the bird. Lift up the neck flap and use your fingers to ease the skin gently away from the flesh along the length of the breast.
Spread ½ the flavoured butter mixture under the skin, all over the breast. Rub remaining butter all over the bird. Sit, breast-up, in the roasting tin, moving the potatoes to the sides. Lay the pancetta over the breast of the chicken and tie the legs together with kitchen string.
Roast for 40 min, or until the legs are golden and the pancetta is starting to crisp. Turn oven down to 180°C (160°C fan)/mark 4 and pour 100ml water into the tin. Roast for a further 40-45 min, adding the tomatoes to the tin for the final 20 min. A meat thermometer inserted into the thickest part of the thigh should read at least 75°C.
Loosely cover tin with foil and set aside to rest in a warm place for 20 min, before serving with the juices in the tin.