Directions
- 1Chop the tarragon leaves.
- 2Caramelize shallots and garlic.
- 3Mix the butter with tarragon, shallots, garlic, and lemon zest.
- 4Rub herb butter under the skin and over the chicken.
- 5Roast chicken for 60–75 minutes or until juices run clear.
- 6Pour the cream into the hot roasting tin, stirring well to deglaze and loosen the caramelised bits at the bottom.
Ingredients
- 1 whole chicken
- 1 tbsp olive oil
- 1 shallot
- 2 garlic cloves
- 75 g unsalted butter
- 2 tbsp fresh tarragon leaves
- 1 lemon zest
- 0.5 tsp Dijon mustard
- 1 lemon
- 60 ml double cream
Tips
- It all starts with a simple butter rub made with lots of fresh tarragon, caramelised shallots, garlic and lemon zest and it really keeps the meat super moist and full of flavour.
- It’s the super easy hands-off method to ensure a beautiful crispy skin and tender meat.
- A little splash of cream in the pan juices and you're done!
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