Tarragon roast chicken with gravy
- 1.8kg chicken
- 50g unsalted butter, softened
- 1 tablespoon chopped fresh tarragon leaves
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 2 tablespoons chopped fresh chives
- 1 clove garlic, crushed
- 1/4 cup (35g) plain flour
- 2 cups (500ml) chicken stock
1 Preheat oven to 200°C (180°C fan-forced). Rinse chicken and pat dry.
2 Combine butter, herbs, garlic and salt and freshly ground black pepper in a medium bowl. Starting at the neck, use your fingers to separate the skin from the breast, including the tops of the thighs and drumsticks.
3 Push the butter mixture under the skin and spread it evenly over the breast and tops of the thighs. Rub your buttery hands over the outside of the chicken. Leftover stems from the tarragon and parsley can be placed in the cavity of the chicken. Tie legs together with kitchen string. Sprinkle chicken with salt and freshly ground black pepper.
4 Place the chicken in the base of a flameproof non-stick baking dish in the oven with the breast facing the back of the oven. Roast for 30 minutes. Turn the chicken around so that the legs are facing the back. Roast for a further 30 minutes or until chicken is cooked through. To check that the chicken is cooked, pierce the thickest part of the thigh with a skewer and the juices should run clear.
5 To make the gravy, pour off any excess butter and juices but be sure not to lose
any of the cooked golden bits in the pan. Place the baking dish on the smallest stove element. Using a spatula, stir in the flour over a low heat. Cook, stirring, until browned lightly. Gradually stir in stock; cook, stirring, until mixture boils and thickens. The amount of stock you use depends on how thick you like the gravy. Season to taste with salt and pepper. Strain the gravy into a jug.
6 Serve chicken and gravy with any number of accompaniments, but my favourite is roast potatoes and baby peas.
Not suitable to freeze or microwave.