Roast chicken with tarragon

Prep: Nill


You’ll need unwaxed kitchen string.
1.8kg whole chicken
1/2 bunch fresh tarragon
2 tablespoons olive oil
1kg sebago potatoes, peeled, halved
2 bunches baby (Dutch) carrots, trimmed, scrubbed
1/2 cup dry white wine
165g packet liquid roast chicken with herbs gravy


Preheat oven to 190C/170C fan-forced
Wash chicken (including cavity) under cold water
Pat dry inside and out with paper towel
Place 2 large sprigs of tarragon in cavity of chicken
Using kitchen string, tie legs together to secure
Place chicken in a large flameproof roasting pan
Drizzle with 1 tablespoon oil
Roast for 40 minutes.Meanwhile, cook potatoes in a large saucepan of boiling water for 10 minutes or until almost tender
Return to pan
Heat over low heat
Shake potatoes in pan for 30 seconds or until potatoes are dry and edges are rough.Chop remaining tarragon (you will need 1 tablespoon)
Add potato and carrots to chicken in pan
Sprinkle chicken and vegetables with remaining tarragon
Drizzle with remaining oil
Roast for 35 minutes, turning vegetables, or until chicken is browned and juices run clear when chicken thigh is pierced with a skewer
Transfer chicken to a plate
Transfer vegetables to a bowl
Cover loosely with foil to keep warm.Heat roasting pan over medium heat
Add wine
Simmer, stirring for 2 minutes, or until reduced slightly
Add gravy
Cook, stirring, until heated through
Serve chicken with vegetables and gravy.

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