Epic tarragon roast chicken

SERVES 5 INGREDIENTS

■ 1 organic chicken

■ 3 tbsp olive oil

■ 1 whole head of garlic

■ 250ml good-quality

double cream

■ 20g bunch of fresh tarragon, stalks removed, roughly chopped

■ 1 heaped tbsp Dijon mustard

■ A glass of dry white wine

1

Preheat the oven to 240°C/220°C fan/gas mark 6.

2

Spatchcock the chicken: place the bird breast-side down and cut along one side of the spine from the tail to the neck. Turn it over, open out the two sides and press down hard to flatten it. Your butcher can do this for you, if you prefer.

3

Lay the chicken 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.

4

When ready, generously drizzle the skin with olive oil and work it into all the nooks and crannies. Smash the head of garlic and hide the garlic cloves underneath the chicken, then roast in the oven for 20 to 30 minutes, until the skin begins to turn golden brown.

5

Meanwhile, mix the cream, tarragon and mustard in a bowl. Season with salt and pepper.

6

After 20 to 30 minutes, turn the oven down to 160°C/ 140°C fan/gas mark 3, take out the chicken and pour a generous glass of white wine into the tray. Then pour the tarragon cream all over the chicken.

7

Place back into the oven for 30 to 40 minutes until ready. I check the deepest part of the thigh with a temperature probe, looking for 65-70°C. If you don’t have one, prod this point with a skewer and ensure the juices run clear.

8

Remove from the oven and leave to rest for 15 minutes, covered loosely with foil. Carve and serve with lots of the sauce, garlic and a zingy green salad.