Roast Tarragon Chicken
The post for this roast tarragon chicken has been a really long time coming. This is a Gordon Ramsay recipe and i cannot explain to you, just how absolutely delicious it is. It is based on a french classic and involves copious amounts of butter, plenty of aniseedy tarragon and a to die for, chickpea filling. As my pictures demonstrate, i sometimes use rice instead. This is the kind of recipe you always want to have in your back pocket. It is also a recipe that needs to be followed properly to get the best results. Deviate at your peril. Muhahahahaha. Ok, i need to get out more. When i first read the recipe, i did a kind of chicken neck shock move (you know that one, where you take your next back suddenly) when i read the amount of butter in the recipe but when i tasted it, i let that go. Moist, juicy, succulent, rich, melt in the mouth chicken with crispy skin and mushy buttery chick peas. Yes please!
So today is the Leicester City champion parade thing. There’s a great atmosphere in the city and a lot of film crews knocking about, which makes me nervous. Knowing my luck, i will be tripping over just as they zoom in on the crowds. Huge congrats to Leicester City. Like i said, I’m not a football fan but still happy for them. Everybody loves the underdog.
Social media is so confusing at the moment. I just don’t get it anymore and i need to familiarise myself with it again. All these changing algorithms, that are great in the long term, frazzle my brain and play with my mind in the short term.
First there’s our instagram audience. It is historically made up of people who followed us for a previous business which had nothing to do with food, so i am constantly thinking about whether or not i should abandon that account and start a new one altogether or just carry on as i am.
Then we have the Facebook family (and the audience that i think we connect with the most) who have been telling me that they don’t see our posts and some have complained that i have deleted them off our friends list. I have done no such thing man! Like, why would I? Or maybe i have done it without realising. See..I need to get my social media game back.
Twitter is ok. It just updates via Facebook. Woo!
Finally…Snapchat. My friends complain that i don’t add them back. What does that even mean and how do i even do that? I have just about figured out how to watch other people’s stories and i am so proud of myself. Patting myself on the back as we speak. I like the idea of it. It is like a behind the scenes/sneak peak thing and great for businesses to show a more humam/less polished version of themselves. Basically gives us personality. If only i could figure it out. I just end up going round in circles. My brother tried to show me how to use it once. Then he gave me this look of disdain and walked away. (Hanging my head in shame right now).
About the chicken, it is a recipe that you must try..please? I’m telling you, you will thank me for it. Right now, i am thinking of going to buy some chicken to make this again tomorrow because writing this post has made me dribble till my elbows. It’s a great look. Catwalk worthy.
I’m just going to say this because what the heck, it’s true. This is the BEST roast chicken ever..and what’s more, it’s so simple to put together! Thank you Gordon. Thank you and congrats on the baby news too.. I know you aren’t reading this but you know… This is getting weird. I am being weird. Moving swiftly on..Just make it guys.
I’m slightly embarrassed to say, that the four of us were grabbing at this here roast tarragon chicken like we had never eaten in our lives. I served mine with these hasselback potatoes.
Anyway the parade is in full swing now and i can hear the noise and the helicopters from where i am. My husband and son are en route to join in. Aah well..me and my girl will just stay here and sip our tea.
The nutrition label here is based on 8 servings and based on it being served alongside something else, like perhaps a side salad. This is because of the high fat/salt content. Of course if you aren’t worried about that or fancy a day off, you could always have a larger portion instead. 😉
- 1 large free-range corn-fed chicken (about 2kg), giblets removed
- Small bunch of tarragon, leaves roughly chopped
- 200g butter, at room temperature
- 3 heads of garlic, halved horizontally
- Olive oil, for drizzling
- Sea salt and freshly ground black pepper
- 1 x 400g tin cooked chickpeas, drained and rinsed
- 2 red chillies, sliced
- 1 lemon, zested
- 3 thyme sprigs, leaves only
- Olive oil
- Preheat the oven to 200C/Gas 6.
- Season the inside of the chicken.
- Place the tarragon and butter in a bowl and beat until combined.
- Season with salt and pepper.
- Loosen the skin over both chicken breasts by gently pushing your fingers underneath it. Now push the tarragon butter under the loosened skin so that it covers the whole crown.
- Put the chickpeas into a bowl, season and add the chillies, lemon zest, thyme leaves and a dash of olive oil. Mix well. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance.
- Place the garlic heads, cut side down, in a roasting tin. Put the chicken on top and drizzle with olive oil.
- Season the outside of the chicken with salt and pepper and roast for 10–15 minutes, until turning golden and beginning to crisp up.
- Reduce the heat to 180C/Gas 4 and continue roasting for 1 1/4–1 1/2 hours, until cooked through and golden all over.
- Extract the lemon from the cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10–15 minutes.
If you cannot find fresh tarragon, you can use a mixture of thyme, rosemary and sage instead or just thyme on it's own. Both versions are delicious.
If you want to stuff with rice instead, par boil the rice for 5 minutes first. If you over boil, it will become too mushy.