June 24, 2016

    • Yields: 4


    1 Chicken, about 1.5kg


    50 g Lucy Bee coconut oil

    1/2 Lemon

    1 Large bunch of tarragon

    Himalayan salt and ground black pepper

    Chopped chives, to serve

    For the sauce

    6 Shallots, finely chopped

    1 Garlic clove, crushed

    150 ml White wine vinegar

    200 ml Chicken stock

    3 tsp Dijon mustard

    60 ml Single cream

    20 g Chopped tarragon leaves


    1Preheat the oven to 200°C/400°F/gas mark 6.

    2Prepare the chicken for roasting by rubbing it all over with the coconut oil.

    3Put the chicken in a roasting tray and place the lemon half and tarragon inside the chicken.

    4Season well, transfer to the oven and roast for 1¼–1½ hours, or until the juices run clear when the thickest part of the leg is pierced with a skewer.

    5Remove the chicken from the roasting tray and keep warm.

    6Place the tray over a medium heat and add the shallots, garlic and vinegar.

    7Cook until softened, scraping any tasty bits from the bottom of the pan.

    8Add the chicken stock and mustard, stir together and reduce for about 5 minutes.

    9Gradually add the cream and warm through before sprinkling in the chopped tarragon.

    10Carve the chicken.

    11Serve with the tarragon sauce, sprinkled with chopped chives and accompanied by either Roast Potatoes or Potato and Celeriac Mash and steamed broccoli.


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