Epic Tarragon Roast Chicken - Recipe by Julius Roberts

Ingredients

1 organic chicken
3 Tbs olive oil
1 whole head of garlic
250mL quality double cream
20 g bunch of fresh tarragon, stalks removed, roughly chopped
1 large heaped Tbs Dijon mustard
1 glass dry white wine

Method

Preheat oven to 220 C and start by spatchcocking the chicken. Turn it over and cut along one side of the spine from tail to the neck.

Turn it over, open out the two sides and press down hard to flatten it. Your butcher will gladly do this for you.

Lay chicken in a large, high-sided roasting tray, season generously with salt on both sides and leave for hour at room temperature so it loses the chill of the fridge.

Generously drizzle skin with olive oil, working it into the nooks and crannies. Smash the head of garlic and hide the cloves under the chicken.

Roast in the oven for 20-30 minutes until the skin begins to turn golden brown.

Mix cream, tarragon and mustard in a bowl and season well with salt and pepper.

After 20-30 minutes, turn oven down to 140 C, take out chicken and pour a generous glass of white wine into tray. Then pour in the tarragon cream all over the chicken and place back in the oven for 30-40 minutes until read

To judge when its cooked, check the deepest part of the chicken with a temperature probe, it should be 65 C-70 C. If you don’t have a probe, use a skewer and ensure the juices run clear.

Remove from oven and rest for 15 minutes, covered loosely with foil.

Carve straight from the tray and serve as you like with lots of sauce, garlic and a zingy green salad.

Credits: The Farm Table by Julius Roberts, Ebury Press, RRP $55.

Photo Credits: Elena Heatherwick