For the chicken:
- 1 x 1.4kg whole chicken, giblets removed
- 1 tbsp olive oil
- Salt and black pepper
- Knob of butter
For the lemon and tarragon sauce:
- 2 shallots, finely chopped
- 1 tbsp plain flour
- 250ml chicken stock
- 2 tsp Dijon mustard
- 2 tsp fresh tarragon chopped
- Juice of 1 lemon
- Knob of butter
- Roast potatoes
- Green vegetables
- Preheat the oven to 220˚C/200˚C fan/gas mark 7 and place an ovenproof pan in the oven while it’s preheating.
- Pat the chicken dry with kitchen paper, then rub all over with the oil. Season the chicken inside and out with salt and black pepper. Gently separate the skin from the breast and slide a knob of butter in under the skin.
- Tie the legs together with the twine and tuck the wings under the back.
- Place in the preheated pan and cook for 1½ hours until the chicken is completely cooked throughout and the juices run clear when the thickest part of the thigh is pierced with a skewer.
- Remove the chicken to a plate, tent loosely with foil and allow to rest for 15-20 minutes.
- Meanwhile, remove all but one tablespoon of fat from the pan. Place the pan over a medium-high heat and add the shallots. Cook for 3-4 minutes until softened. Stir in the flour and cook for one minute.
- Pour in the stock a little at a time, stirring vigorously to incorporate after each addition. Allow to bubble for 3-4 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
- Remove from heat and stir in the mustard, tarragon, lemon juice and butter.
- Carve the chicken and serve with the lemon and tarragon sauce, roast potatoes and some green vegetables.
Per Serving: 820 kcals, 59g fat (17.5g saturated), 3.9g carbs, 1.7g sugars, 66.4g protein, 0.2g fibre, 0.496g sodium