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Julius’s tarragon roast chicken recipe

Julius’s tarragon roast chicken recipe

0 ratings

Created by The Kitchen

When Julius came to the Tesco Kitchen, he brought his signature tarragon roast chicken, inspired by a cherished family recipe and his love of classic Sunday roasts. Spatchcocked for even cooking, the chicken comes out tender with golden, crisp skin, while the cream, mustard, and tarragon sauce adds a rich, aromatic finish. It’s a confident, flavourful roast that pairs beautifully with Seema’s braised lentils and charred lemon gremolata. See method

  • Serves 6
  • Takes 1 hr 20 mins
  • 677 calories / serving
  • Gluten-free

Ingredients

  • 1 x 1.6-2kg organic chicken
  • 1 tbsp flaky sea salt
  • 3 tbsp olive oil
  • 1 head of garlic
  • 250ml double cream
  • 20g tarragon, leaves picked
  • 1 heaped tbsp Dijon mustard
  • 1 large glass dry white wine

Each serving contains

  • Energy

    2810kj
    677kcal     34%

  • Fat

    52g 75%

  • Saturates

    21g 103%

  • Sugars

    1g 1%

  • Salt

    3.8g 63%

of the reference intake
Carbohydrate 2.6g Protein 40.7g Fibre 0.3g

Method

  1. Spatchcock the chicken, cut down one side of the backbone and open out flat. Place on a large, high-sided baking tray. Sprinkle salt all over both sides and leave, skin-side up, to come up to temperature for 1 hour. 
  2. Preheat the oven to gas 9, 240°C, fan 220°C. Drizzle the chicken with olive oil, rub into all the nooks and crannies. Smash up the garlic bulb and tuck the cloves under the chicken. Cook in the hot oven for 20-30 mins until golden and crisp. 
  3. Mix the cream, tarragon leaves and mustard together in a bowl with a good pinch of salt and pepper; set aside.
  4. Reduce the oven temperature to gas 3, 170°C, fan 150°C. Remove the chicken from the oven. Pour the white wine into the bottom of the tray, then pour the cream mixture over the chicken. Return to the oven for 30-40 mins until the chicken reaches an internal temperature of 65-70°C. 
  5. Remove from the oven and leave to rest for 15 mins. Once rested, carve the chicken and return the pieces into the sauce to serve.

Tip: Julius's roast chicken pairs perfectly with Seema's braised lentils

See more recipes from The Kitchen

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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