Tarragon Roast Chicken with Potatoes and Garlic
This roast chicken cooks above the potatoes in the style of a rotisserie chicken (if more static). Tarragon provides another nod to French flavours - you need little alongside this other than perhaps a little of the mustard mayonnaise here.
|1.3kg||Charlotte or other small roasting potatoes, halved|
|1||whole head of garlic, halved horizontally|
|2 tbsp||olive oil|
|1 x 2.3kg||whole free-range chicken|
|sea salt and freshly ground black pepper|
1. Preheat the oven to 160C fan/180C/gas 4. Place half the potatoes, half the tarragon, half a head of garlic, 6 strips of zest from the lemon and the olive oil in a roasting tin and mix well with your hands. Season with a really generous amount of sea salt and freshly ground black pepper.
2. Place the chicken on top and stuff it with the lemon halves, the other half of the tarragon and the remaining garlic. Rub it all over with the butter, then season really generously with sea salt and black pepper.
3. Place in the oven and roast for 2 hours, turning the temperature up to 180C fan/200C/gas 6 for the last half hour to let the skin and the potatoes crisp up.
4. Let the chicken rest under foil for 10-15 minutes before serving.