Mustard-Buttered Chicken with Tarragon
An all-in-one roast chicken dish, perfect for a simple dinner party or delicious sandwiches the next day.
Prep time:
Cook time:
Total time:
Yield: 8 servings
Ingredients
- 1 heaped tsp Dijon mustard
- 140g butter, softened
- 2 chickens (approx. 1½ kg/3lb 5oz each)
- 1 whole garlic bulb, cut across the middle
- 175ml white wine
- 300ml chicken stock
- 500g bag Chantenay or baby carrots
- Small handful each chopped tarragon and parsley
Instructions
- Preheat your oven to 200°C (fan 180°C / gas mark 6).
- In a bowl, beat together the mustard and softened butter, then season generously.
- Place the chickens in a large roasting tin. Gently pull the skin away from the breast and thigh meat using your fingers.
- Stuff the mustard butter mixture under the skin, reserving 1 tablespoon for later. Place half the garlic bulb in each chicken cavity.
- Season the chickens generously, cover with foil, and roast for 1 hour. Remove the foil for the last 20 minutes to crisp the skin.
- Once cooked, lift the chickens onto a board. Place the roasting pan on the hob and add the white wine. Reduce for 5 minutes while scraping the bottom with a wooden spoon.
- Add the chicken stock and bring to a simmer. Add the carrots, cover with foil, and cook for an additional 5 minutes.
- Add the peas and simmer for a few minutes until tender.
- Just before serving, whisk in the reserved mustard butter, chopped herbs, and any resting juices from the chickens. Season to taste.
- For serving, you can either transfer everything to a platter or return the chickens to the roasting pan.
Nutritional Information
549 kcal, 39g fat, 17g saturates, 10g carbs, 6g sugars, 4g fibre, 39g protein, 1.13g salt
