A simple chicken supper from ” Real Food” by Nigel Slater. Serve with a green salad, lightly dressed with oil and lemon juice.
Ingredients
- 90 g butter
- large handful fresh tarragon leaves ( about 30 g) chopped
- salt and freshly ground black pepper
- 3 cloves garlic crushed
- 1 x 1.75kg free range chicken
- 125 ml white wine
Servings:
Instructions
- Preheat the oven to 220C/200C Fan/Gas 7.
- Mash the butter and most of the tarragon together and season with black pepper and salt. Crush the garlic cloves to a mush and stir into the herb butter.Place the chicken into a roasting tin and rub the herb and garlic butter all over the outside and inside of the chicken.
- Pour the wine into the roasting tin and place the tin into the preheated oven. Roast for 15 minutes, then turn the heat down to 190C/170C Fan/Gas 5 and roast for a further 40 minutes, basting the bird from time to time with the juices from the pan, adding a little more wine or water if the tin becomes too dry.
- When the chicken is golden-brown and cooked through (pierce the chicken at the thickest part of the thigh - the juices should run clear), turn the oven off and leave the chicken to rest for ten minutes before carving.
- Add the remaining chopped tarragon to the roasting juices in the tin, stir well and season to taste with salt and freshly ground black pepper.
- To serve, carve the chicken and pile the slices onto serving plates. Drizzle over pan juices and serve immediately.
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