The flavours of lemon and tarragon really enhance a succulent roast chicken. Stretch it to feed eight by serving with sausagemeat stuffing balls studded with chestnuts and apricots.
Equipment: You will also need a shallow ovenproof dish.
PREPARATION TIME: 30mins to 1 hour
COOKING TIME: Over 2 hours
SERVES: 8
INGREDIENTS
- 100g Unsalted Butter, softened
- 1/2 bunch fresh tarragon, chopped
- 1 Lemon, grated zest
- 3 Garlic cloves, crushed
- 1 free-range oven-ready chicken
- Salt and Pepper
For the Stuffing balls
- 2tbsp Olive Oil
- 1 large onion, finely chopped
- 2 Garlic cloves, crushed
- 100g ready-to-eat chestnuts
- 100g ready-to-eat apricots
- 15g fresh sage
- 300g Sausagemeat
- 125g Wholemeal Breadcrumbs
- 1 Free-range egg
- 75g Fine dried Breadcrumbs
Extras
- Gravy
- Steamed Carrots
METHOD
- Preheat the oven to 220C/200C Fan/Gas 7.
- Mix the butter, tarragon, lemon zest, garlic, salt and pepper in a bowl. Using your hands, carefully separate the chicken skin from the breast meat, and smear the butter mixture under the skin all over the chicken breast. Slice the zested lemon and careully arrange the slices under the skin.
- Transfer the chicken to a large roasting in and season well with salt and pepper - all over and inside the cavity.
- Roast the chicken for 20-25 minutes, then reduce the over temperature to 190C/170C Fan/Gas 5 and roast for a further 1hour and 20minutes, basting frequently, until the chicken is cooked through and skin is crisp and golden. Transfer the chicken to a board to rest.
- When the chicken is in the oven, make the stuffing. Heat the oil in a large non-stick frying pan and fry the onion and garlic for 4-5 minutes until softended. Add the chestnuts, apricots and sage and season.
- Once cool, transfer the mixture to a large bowl. Add the sausagemeat, fresh breadcrumbs and egg and mix well to combine. Divide the mixture into equal balls and roll each ball in the breadcrumbs until evenly coated. Put the stuffing balls into the oven and bake for 25-30 minutes until golden brown.
- Carve the chicken and serve with gravy and stuffing balls, and some steamed carrots.
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BBC Food - Ferne McCann