Roast Chicken with Tarragon Juices

Succulent roast chicken prepared with herbed garlic butter and white wine, finished with fresh tarragon pan juices.

Chicken Main Course Gluten Free Roast Tarragon

Estimated Nutrition

Calories

1064.1

kcal / serving

4256.4 kcal total

Carbs

2.6g

per serving

10.2 g total

Fat

78.1g

per serving

312.4 g total

Protein

78.9g

per serving

315.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

null

Liquids

125

White Wine

null

Meat

1.75

Chicken

free-range

NutsSeeds

handful

Tarragon

fresh leaves, chopped

to taste

Salt

null

to taste

Black Pepper

freshly ground

piece

Garlic

cloves, crushed

Method

Stir the remaining chopped tarragon and extra seasoning into the roasting juices.

Check that juices run clear, then let the chicken rest for ten minutes with the oven off.

Reduce heat to 190°C and roast for 40 minutes, basting occasionally with pan juices.

Pour the wine into the tin and roast in the oven for 15 minutes.

Carve the chicken and serve immediately drizzled with the pan juices.

Rub the herb butter inside and all over the outside of the chicken in a roasting tin.

Mash the butter, two-thirds of the tarragon, salt, pepper, and garlic together in a bowl.

Preheat the oven to 220°C.