There is nothing more heartwarming then returning home to the smell of Roast Chicken and Potatoes.
Oozing with the flavour of sweet roasted Garlic, zingy Lemon and Tarragon, this recipe is incredibly easy to make and is ready in under 2 hours.
Preheat the oven to 180 C/Gas 4.
Add Garlic Bulbs to foil, drizzle over Oil and sprinkle over Salt and Pepper. Close the foil enclosing the Garlic within. Bake for 45 mins. Allow to cool and squeeze the Garlic out.
Season the inside and outside of the chicken.
Boil Potatoes in salted water for 20 minutes, drain and set aside.
Place the Tarragon, Garlic and Butter in a bowl and beat until combined. Season with salt and pepper. Loosen the skin over the Chicken by gently pushing your fingers underneath it. Now push the butter under the skin so that it covers the whole crown. Tie legs together with twine (Optional).
Add Potatoes to tin and drizzle over Olive Oil. Pour in Stock. Add Chicken on top. Season the outside of the chicken with salt and pepper. Add Lemon into the cavity. Roast 1 hour.
Turn the heat up to 230 C/GM 8. Roast for a further 15 minutes to crisp up the skin and potatoes. Remove from oven. Extract the Lemon. Take the Chicken out, cover with foil and place on a plate to rest for 10 - 15 minutes.
Make sure the Chicken is out of the Fridge for 20 minutes before cooking.
Make it your own by using Butternut Squash instead.
Use your favourite Herb such as Rosemary or Thyme.
Transfer any leftovers in an airtight container, and refrigerate for up to 4 days.
To reheat, place in the microwave and heat till warmed through.