adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast chicken with tarragon
0 Likes
Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Satisfying and timeless roast, perfect for any day.
Ingredients:
  • 1.8kg whole chicken
  • 1/2 bunch fresh tarragon
  • 1kg sebago potatoes, peeled, halved
  • 2 bunches baby (Dutch) carrots, trimmed, scrubbed
  • 125.00 gm dry white wine
  • 165g packet liquid roast chicken with herbs gravy
Instructions:
  • 1. Preheat the oven to 190C/170C fan-forced. 2. Rinse the chicken thoroughly under cold water, including the cavity. Dry inside and out with paper towels. 3. Insert 2 large sprigs of tarragon into the chicken cavity. Season generously. 4. Tie the chicken legs together with kitchen string to keep everything in place. 5. Place the chicken in a large flameproof roasting pan and drizzle with 1 tablespoon of oil. 6. Roast in the oven for 40 minutes.
  • Boil potatoes in a large saucepan for 10 minutes until nearly tender. Drain and return to the pan. Warm over low heat and shake for 30 seconds until dry and edges are rough.
  • Finely chop the remaining tarragon. Add the potato and carrots to the pan with the chicken. Sprinkle the chicken and vegetables with the chopped tarragon. Drizzle everything with the remaining oil. Roast in the oven for 35 minutes, remember to turn the vegetables occasionally, until the chicken is golden brown and the juices run clear when you pierce the chicken thigh with a skewer. Transfer the chicken to a plate and place the vegetables in a bowl. Loosely cover with foil to keep warm.
  • Preheat roasting pan over medium heat. Pour in wine and simmer, stirring for 2 minutes until slightly reduced. Stir in gravy and cook until heated through. Serve with chicken and vegetables.

Similar Recipes