Prep 30 mins
Cook 1 hr 30 mins
A succulent chicken roast, full of herby flavour - the mustard adds a great new taste.
- 8 sprigs tarragon, leaves chopped and stalks reserved
- 2 onions, cut into large chunks
- 2 carrots, cut into large chunks
- 3 sticks celery, roughly chopped
- 1 head fennel, roughly chopped
- 7 tablespoons olive oil, plus more for drizzling
- 1 bulb of garlic, roughly chopped (skin and all)
- 2 (3 lb) chicken
- 1 lemon, quartered
- 1 tablespoon Dijon mustard, plus 1 extra tsp
- 1 1⁄2 cups red wine
- 2 cups chicken stock
- salt and pepper
- Preheat the oven to 400°F
- Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin.
- Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
- While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
- Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil.
- Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
- Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture.
- Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
- Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl.
- Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced.
- Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.