Tarragon & mustard roasted free-range chicken

Name: Tarragon & mustard roasted free-range chicken
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 1 large bunch tarragon; 2 larges onions; 2 larges carrots; 3 sticks celery; 1 head fennel; 100 milliliters olive oil; 1 garlic head; 2 free-range chicken; 1 lemon , quartered; 1 Tbsp Dijon mustard , plus 1 extra tsp; 1 bottles hearty red wine; 500 milliliters chicken or vegetable stock

If you have around 2 hours to spend in the kitchen, Tarragon & mustard roasted free-range chicken might be an awesome gluten free and dairy free recipe to try. This main course has 807 calories, 49g of protein, and 55g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from BBC Good Food requires lemon, garlic, vegetable stock, and dijon mustard. Roasted Free Range Chicken, Pan-Roasted Chicken with Tarragon and Mustard Cream Sauce, and Pan-Roasted Chicken with Tarragon and Mustard Cream Sauce are very similar to this recipe.

Instructions

Preheat the oven to fan 180C/ conventional 200C/gas

Equipment you will use

Oven

Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin.

Ingredients you will need

Vegetable

Olive Oil

Tarragon

Garlic

Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.

Ingredients you will need

Salt And Pepper

Vegetable

Chicken

Lemon

Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil. Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.

Ingredients you will need

Salt And Pepper

Tarragon

Olive Oil

Chicken

Mustard

Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture. Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.

Ingredients you will need

Chicken

Mustard

Spread

Equipment you will use

Skewers

Oven

Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl. Skim any excess fat from the roasting tin.

Ingredients you will need

Chicken

Equipment you will use

Bowl

Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.

Ingredients you will need

Mustard

Gravy