Name: Roast chicken with tarragon butter
Prep time: 12 min
Cook time: 75 min
Total time: 87 min
Yield: 6
Ingredients: 1 orange; 3 tablespoon butter, softened; 1 tablespoon chopped fresh tarragon leaves (or 1 tsp dried tarragon); 1.6 kilogram whole chicken, rinsed inside and out and patted dry; salt flakes and cracked black pepper to season; 1 bunch baby carrots, washed well and trimmed; 750 gram desiree potatoes (peeled or unpeeled), quartered; 2 bulbs fennel, quartered; 1 1/2 tablespoon olive oil

Ingredients

1 orange

3 tablespoon butter, softened

1 tablespoon chopped fresh tarragon leaves (or 1 tsp dried tarragon)

1.6 kilogram whole chicken, rinsed inside and out and patted dry

salt flakes and cracked black pepper to season

1 bunch baby carrots, washed well and trimmed

750 gram desiree potatoes (peeled or unpeeled), quartered

2 bulbs fennel, quartered

1 1/2 tablespoon olive oil

Method

1.Preheat oven to 200°C(180°C fan-forced).

2.Finely grate orange zest and add to bowl with butter and tarragon; mash with fork to combine. Rub butter over skin of chicken and season with salt and pepper. For richer flavor, place some butter inside the cavity of the chicken as well.

3.Place vegetables and oil in baking dish. Season with salt and pepper and toss to coat. Place chicken on top of vegetables and roast in oven for 85 minutes, basting twice, until vegetables are tender and chicken is golden and cooked through.

4.Remove from oven and cut chicken into 8 pieces (or carve into slices). Serve vegetables on the side and drizzle with cooking juices.

If you don’t like tarragon, replace it with chervil or fennel seed.
Note

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Ingredients

Method

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