French-style roast chicken


  • 10 sprigs tarragon
  • 1.4kg small chicken
  • 50g butter, softened
  • 1 tablespoon olive oil
  • 3 rashers bacon, rind removed, diced
  • 2 garlic cloves, crushed
  • 6 eschallots (shallots), finely chopped
  • 225g frozen peas
  • 200ml Massel chicken style liquid stock
  • 125g thin asparagus spears, woody end trimmed
  • 2 little gem lettuces, quartered
  • 1/3 cup (80ml) thick cream
  • 1 tablespoon Dijon mustard


  • Step 1Preheat the oven to 180°C.
  • Step 2Remove leaves from tarragon, roughly chop stems and place in chicken cavity. Chop leaves and mix 2 tablespoons with half the butter. Slide your hand beneath chicken skin to loosen, smear herbed butter under skin, then pat skin back into place. Place in a roasting pan and brush with oil. Roast for 1 hour or until cooked.
  • Step 3Melt remaining butter in a pan over medium heat, then add bacon and cook for 2 minutes or until starting to crisp. Add garlic, eschallots, peas, stock and remaining tarragon. Season with salt and pepper. Bring to the boil, then simmer over low heat for 5 minutes. Add asparagus and lettuce, then cook for 2 minutes. Stir in cream and mustard. Serve carved chicken with sauce and boiled new potatoes.
  • Step 4Serve the roast chicken with vegetables poached in stock.





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