Prep 5 mins
Cook 1 hr
This recipe comes from the wonderful 'Roast Chicken and other stories' and quite simply makes the perfect roast time after time. I tweak the original recipe by adding wine to make more sauce. If you don't like alcohol in food, just omit it! This produces the most wonderful fragrant, buttery chicken which makes the perfect sunday lunch with roast potatos and roast veggies
- 1 whole roasting chicken (free range or organic for flavour!)
- 1 bunch fresh tarragon (NOT dried!)
- 1 whole lemon, cut in half
- 4 ounces butter, softened
- 1 cup dry white wine
- 1 garlic clove, crushed
- Preheat oven to 450f/230c/gas mark 8.
- Smear the butter thickly over the entire chicken.
- Pop the chicken into a roasting tin, squeeze the lemon halves over chicken - retaining the squeezed skins.
- Stuff the cavity with the tarragon, crushed garlic clove and squeezed lemon halves.
- Season the chicken liberally with sea salt and crushed black pepper.
- Pour the cup of dry white wine into the pan and pop the chicken in the oven.
- Roast for 15 minutes on 450f and then turn the oven down to 375f/190c/gas mark 5 and roast for a further 30-45 minutes.
- The chicken is done when golden brown and the skin is crispy. By this point you should have lots of buttery brown sauce in the bottom of the pan.
- Turn off the oven and leave the door ajar for 15 minutes to relax the bird before carving.
- Once plated, pour the pan juices over the chicken.