Roasted Tarragon Chicken

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8 Ingredients

Number of servings

75grams unsalted butter, softened
1.80-2kilograms whole chicken
2 lemons, halved
3 slice sourdough bread, cut on an angle (large)
1 1/2tablespoons tarragon, finely chopped
1 1/2tablespoons sage, finely chopped
2 heads garlic, halved
2 clove garlic, crushed

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 180ºC.

Step 2 of 6

To make the sage and tarragon butter, place the herbs, butter and garlic in a bowl. Season with salt and pepper and mix to combine.

Step 3 of 6

Place a third of the butter between the skin and the breast meat of the chicken. Spread the remaining butter over the outside of the chicken and onto one side of the bread slices. Add the bread slices to the bottom of a roasting dish then place the chicken on top, making sure the chicken completely covers the bread. Tie the legs of the chicken together with cooking twine then squeeze over the juice of half a lemon.

Step 4 of 6

Place roasting dish in the oven and cook for 40 minutes, then add the lemon halves and garlic halves to the pan and continue cooking for a further 30–40 minutes or until the chicken is cooked through.

Step 5 of 6

Remove the chicken, lemons and garlic from the roasting tray and set aside to rest, lightly covered with foil, for 5 minutes. Meanwhile, return the roasting tray with the bread to the oven and roast until bread starts to turn golden.

Step 6 of 6

Serve chicken with the roasted bread and roasted garlic. Squeeze over the roasted lemons and any pan juices.