Herb-roast chicken

Name: Herb-roast chicken
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams cubetti di pancetta; 800 grams shallot, trimmed; 2 Tbsps olive oil; 2 chicken (about 1½ kg 3lb 5oz each); 500 milliliters hot chicken stock; 800 grams pea; 1 small pack tarragon, roughly chopped

Herb-roast chicken might be just the main course you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 756 calories, 50g of protein, and 43g of fat. This recipe serves 8. A mixture of chicken stock, shallot, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 2 hours and 25 minutes. If you like this recipe, you might also like recipes such as Herb Roast Chicken, Lemon and Herb Roast Chicken, and Herb Roast Chicken and Vegetables.

Instructions

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Put the pancetta in a heavy-based frying pan and gently fry until crisp if you start the pancetta slowly from a cold pan you shouldnt need to add oil. Lift out with a slotted spoon and set aside.

Ingredients you will need

Pancetta

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Add shallots to the pan, there should be some pancetta fat left, then fry for 10-15 mins until golden and starting to soften. Tip the shallots into your largest roasting tin.

Ingredients you will need

Pancetta

Shallot

Equipment you will use

Frying Pan

Rub the olive oil over both chickens, season well with salt and pepper, then snuggle the chickens into the tin. Roast for 1 hr 20 mins until golden and cooked through. To check theyre cooked, pierce the thighs through to the bone the juices should run clear. Lift the chickens onto a plate or another tin, cover with foil and rest while you finish the veg.

Ingredients you will need

Salt And Pepper

Olive Oil

Chicken

Bone

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

Put the roasting tin directly on the hob and stir in the stock. Bubble for a few mins, scraping up any stuck bits, then stir in the peas, pancetta and most of the chopped tarragon. Bubble for a few mins more until the peas are cooked, then season and sit the chickens back on top, or transfer everything to a serving dish if you want a smarter presentation. Scatter the chickens with the remaining tarragon, and serve with potatoes mashed, jacket or roasted, or boiled new potatoes.

Ingredients you will need

New Potato