Mustard and tarragon roast chicken

Name: Mustard and tarragon roast chicken
Cook time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 1.8 kg free-range chicken; 2 tbsp butter; 1½ tbsp dijon mustard; 2 tbsp chopped tarragon; salt and pepper; 1 lemon, cut in half; 2 tbsp olive oil; 1 tbsp butter, extra

Brigitte Hafner

April 19, 2018

There's something deeply satisfying about a good roast chicken.Marina Oliphant

Time:1-2 hoursServes:4

I made this recently with a warm potato salad dressed with sour cream, white wine vinegar, dill and red onion. This chicken dish is also delicious cold if you happen to be planning a picnic.

Ingredients

1.8 kg free-range chicken
2 tbsp butter
1½ tbsp dijon mustard
2 tbsp chopped tarragon
salt and pepper
1 lemon, cut in half
2 tbsp olive oil
1 tbsp butter, extra

Method

Pre-heat oven to 180C.
Rinse the chicken in cold water and pat dry with kitchen paper.
Mix together the butter, dijon mustard and chopped tarragon.
Gently separate the skin from the breast by pushing two fingers in between the skin and the meat. Stuff the tarragon butter underneath the skin on both sides.
Season the cavity with a little salt and pepper and stuff the lemon inside.
Drizzle the chicken with olive oil, place a few dots of the extra butter on top and season liberally all over with salt and pepper.
Roast for 60-70 minutes, basting every 20 minutes.
Rest for 10 minutes before serving.