Roast tarragon chicken


You'll need

1 organic chicken (about 1.8kg) 4 golden shallots, halved 4 tarragon sprigs 1 bunch of baby leeks, trimmed, washed 1 head of garlic, cloves separated 185 ml (¾ cup) chicken stock 125 ml (½ cup) verjuice To serve: mashed potato   Tarragon butter 1 head of garlic 250 gm butter, softened 1 cup (loosely packed) tarragon leaves 2 lemons, finely grated rind only (quarter and reserve lemons to stuff chicken)

Method

  • 01
  • For tarragon butter, preheat oven to 200C. Wrap garlic tightly in aluminium foil and roast until very soft (25-30 minutes). Squeeze garlic from skins, transfer to a food processor, add remaining ingredients, season generously and process until smooth. Set aside.
  • 02
  • Rinse chicken inside and out under cold running water, then pat dry with absorbent paper. Season cavity and stuff with shallot, tarragon and reserved lemon.
  • 03
  • Using your fingers, separate skin from breasts and legs, being careful not to break skin. Spoon two thirds of tarragon butter between skin and flesh, spreading thickly and evenly. Truss chicken legs and set aside.
  • 04
  • Place leeks in the base of a flameproof roasting pan large enough to fit chicken snugly. Scatter over garlic and pour in stock and verjuice. Place chicken on top, season to taste, then roast, basting frequently with pan juices, until golden and juices run clear when thigh is pierced with a skewer (50-60 minutes). Transfer chicken and leeks to a plate, cover with foil and keep warm. Simmer pan juices over medium-high heat until reduced by half (10-12 minutes). Whisk in remaining tarragon butter a little at a time until emulsified and season to taste. Serve chicken with pan juices, and leeks and mash passed separately.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

White burgundy.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool