Simple & Classic: 123 step-by-step recipes

Roast Chicken with Tarragon Sauce

Serves 4–6

Preparation time: 10 minutes

Cooking time: 1 hour 20 minutes

1) Preheat the oven to 400°F/200°C/Gas Mark 6. Put the chicken onto a board, then cut away any string that had been used to bind the bird. Remove the giblets from the cavity (between the legs). Cut the onion and lemon in half, then put half the onion, half the lemon, and several sprigs of tarragon into the cavity.

2) Loosely retie the legs together with kitchen twine (string). Spread the butter over the breast and thigh meat, then season with plenty of salt and pepper. Roast for 20 minutes.

3) Cut any larger potatoes in half, then add to the pan once the chicken has roasted for 20 minutes. Drizzle with 1 tablespoon oil and toss with any juices in the bottom of the pan. Return to the oven for another 40 minutes.

4) Cut the bottom 2 inches (5 cm) from each asparagus spear, because the ends can often be tough.

5) When the chicken is golden and cooked, and the potatoes are tender, transfer everything to a large platter.

6) Put into the (turned-off) oven, leaving the door slightly open, to keep the chicken warm as it rests. While the chicken rests, it’s time to make the sauce and cook the green vegetables. Spoon the excess fat from the pan. Put the roasting pan over low heat, then add the wine and bubble for 1 minute. Add the cream and broth (stock).

7) Add the asparagus (or beans) to the pan, then simmer for 3 minutes. Add the peas, then return to a boil until the vegetables are just tender.

8) Coarsely chop the rest of the tarragon and stir it into the sauce. Season the sauce to taste—add a splash of the juice from the remaining lemon half, if you like. Serve the chicken with the potatoes, vegetables, and sauce.

Ingredients