HERB-ROAST CHICKEN
Choose your favourite herb for this beautifully moist springtime chicken dish - fresh basil or mint would be ideal
Provided by Good Food team
Categories Lunch, Main course
Time 2h25m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the pancetta in a heavy-based frying pan and gently fry until crisp - if you start the pancetta slowly from a cold pan you shouldn't need to add oil. Lift out with a slotted spoon and set aside. Add shallots to the pan, there should be some pancetta fat left, then fry for 10-15 mins until golden and starting to soften. Tip the shallots into your largest roasting tin.
- Rub the olive oil over both chickens, season well with salt and pepper, then snuggle the chickens into the tin. Roast for 1 hr 20 mins until golden and cooked through. To check they're cooked, pierce the thighs through to the bone - the juices should run clear. Lift the chickens onto a plate or another tin, cover with foil and rest while you finish the veg.
- Put the roasting tin directly on the hob and stir in the stock. Bubble for a few mins, scraping up any stuck bits, then stir in the peas, pancetta and most of the chopped tarragon. Bubble for a few mins more until the peas are cooked, then season and sit the chickens back on top, or transfer everything to a serving dish if you want a smarter presentation. Scatter the chickens with the remaining tarragon, and serve with potatoes - mashed, jacket or roasted, or boiled new potatoes.
Nutrition Facts : Calories 591 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 62 grams protein, Sodium 1.82 milligram of sodium
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