Fast-roast Chicken with Lemon and Tarragon
Here is a revolution in the best way to roast a small chicken. The flavourings can vary in any way you like – crushed chopped rosemary leaves, sage leaves or thyme can be used, or a mixture of herbs, and you could replace the garlic with a couple of finely chopped shallots. It's a great recipe for adapting to whatever you have handy.
|1 x 3 lb (1.35 kg) free-range chicken|
|½ small lemon, thinly sliced and the slices halved, plus the juice of the remaining ½ lemon|
|2½ level tablespoons chopped fresh tarragon leaves|
|2 cloves garlic, peeled and crushed|
|½ oz (10 g) softened butter|
|1 dessertspoon olive oil|
|10 fl oz (275 ml) dry white wine|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 8, 450°F (230°C).|
|Need help with conversions?|
|You will also need a solid-based, flameproof roasting tin measuring 9 x 11 inches (23 x 28 cm), 2 inches (5 cm) deep.|
This recipe is taken from How to Cook Book Two and The Delia Collection: Chicken
Begin by taking the chicken from the fridge about an hour before you intend to cook it (obviously if it's a hot day give it about 30 minutes only), and remove the string that holds the legs of the bird together so that the joints are loose – this will take the chill off the bird and help it to cook in the shorter time.
Now make a garlic and herb butter by placing the garlic, 2 tablespoons of the chopped tarragon leaves and the butter in a bowl and combine them with a fork, adding some salt and pepper.
Then place the herb butter inside the body cavity of the bird, along with the halved lemon slices. Smear a little of the olive oil over the base of the roasting tin, place the chicken in it, then smear the rest of the olive oil all over the skin of the bird.
Lastly, season well with salt and black pepper and then pop the roasting tin into the lower third of the oven. Now let it roast for 45 minutes without opening the oven door.
When this time is up, remove the bird from the oven. Next put a wooden spoon into the body cavity and, using a spatula to hold the breast end, tip the chicken and let all the buttery juices and slices of lemon pour out into the roasting tin, then transfer the bird on to a carving board, cover with foil and let it rest for 20 minutes.
Meanwhile, using a tablespoon, skim off the excess fat from the juices in the roasting tin, then place the tin over direct heat, add the wine and lemon juice and let the whole lot bubble and reduce to about half its original volume.
Now add the remaining tarragon, then taste and check the seasoning.
Carve the chicken on to warm plates and add any juices to the sauce. Spoon the sauce over the chicken and serve.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is a lovely way to serve a roast chicken in the spring and summer months when fresh herbs are in abundance. The grapes add fruitiness and moisture to the stuffing.
Who doesn't love a roast chicken? This recipe from Delia is quick and easy and packed with flavour.
Red onions, thyme and garlic are all classic ingredients with chicken, and here Delia has combined them in one of those summery, easy roast chicken recipes you'll return to again and again.
Traditional Roast Chicken with Apple, Sage and Onion Stuffing, Cranberry and Sage Sauce and Chicken-giblet Gravy
This has to be the nation's favourite Sunday roast: succulent chicken with lovely herby stuffing, fruity sauce and plenty of gravy. Why not treat family and friends to a real feast?
Most Popular recipes
Win an Induction Hob from Argos
Barbecue recipes: burgers, kebabs and the rest
24 Jul 2014 22:09
Star anise and cinnamon
26 Jul 2014 12:53
|Food and travel||
Short break ideas
13 Jul 2014 08:31
16 Jul 2014 11:02
|Can Anyone Help?||
26 Jul 2014 08:11
17 Jul 2014 16:38
23 Jul 2014 10:44
03 Jul 2014 09:37