Whole Roast Chicken with Tarragon and Lemon
Amanda
Chicken roasted with butter under the skin flavoured with garlic, tarragon and lemon.
Prep Time 10 minutes mins
Cook Time 1 hour hr 40 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Main Course
Cuisine French
Servings 6
Calories 477 kcal
- 2 kg chicken
- 60 g butter
- 1 tablespoon olive oil
- 30 g tarragon chopped
- ½ teaspoon black pepper
- 1 teaspoon flaked sea salt
- 4 cloves garlic crushed
- 1 lemon
- 125 ml white wine medium/dry
Wipe the chicken with paper towel and preheat the oven to 180 C / 170 FAN / Gas 5
Zest the lemon and cut the remaining lemon in half.
Place the lemon halves in the chicken and set the chicken in a roasting dish.
Mix the butter with the tarragon, garlic, salt, pepper and lemon zest.
Carefully ease away the skin from the breast meat as far as possible down to and around the legs.
Divide the butter in half and spread under the skin each side.
Cover the skin with olive oil and season with extra salt and pepper if liked.
Roast for 1 hour 40 minutes and then check to see if the chicken is cooked through.
When the chicken is cooked transfer to a serving plate and cover with foil.
Skim off the fat from the roasting pan and squeeze the juice from the lemons from the chicken into the pan.
Use a wooden spoon to loosen any crusty bits and bring the mixture to the boil on the hob.
Add the wine and allow the mixture to bubble for a few minutes to reduce.
Check the seasoning and serve with the chicken.
Calories: 477kcalCarbohydrates: 6gProtein: 31gFat: 35gSaturated Fat: 12gCholesterol: 142mgSodium: 576mgPotassium: 501mgFiber: 1gSugar: 1gVitamin A: 684IUVitamin C: 15mgCalcium: 87mgIron: 3mg
Keyword chicken, garlic, lemon, tarragon