Easter is all about feasting and during this time we traditionally eat lamb, but we would like to give you an alternative. Why not try our tarragon roasted chicken?
Ingredients (serves 4)
1 organic chicken, approximately 1,2 kilos
100 g butter, room temperature Zest from 1 lemon
2 tbsp lemon juice
1/2 a pot of finely chopped tarragon 4 cloves of garlic
1/2 kilo small potatoes
250g green asparagus
1 bundle of scallions
100g haricots verts
2 tbsp olive oil
A pinch of sea salt
Put the oven rack in the middle of the oven and preheat to 200 C.
Start with the tarragon butter. Mix all ingredients in a bowl and set it aside. Save the rest of the lemon.
Put the chicken, breast side up, in a small roasting pan. Starting from the neck cavity, work your fingers gently between skin and flesh of the breast to loosen skin all the way to the thighs without tearing. Put one-fourth of tarragon butter under the skin of each breast, then rub the skin from outside to spread evenly.
Starting from the large cavity, loosen the skin on both sides of the cavity with a paring knife (to provide access to thighs), then work your fingers gently between skin and flesh of the thighs and drumsticks. Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from the outside to spread evenly. Season cavity and skin with salt and pepper, then half the lemon and put inside the cavity along with the garlic cloves. Tie the drumsticks together with a kitchen string.
Roast chicken for 30 minutes. Make sure to brush the pan juices over the chicken after 30 minutes and then two-three times more during 20 more minutes.
Prepare the veggies while the chicken is roasting. Slice potatoes and scallions and mix together with the asparagus and haricots verts, drips of olive oil and sea salt in a roasting pan. Put the veggies in the lower part of the oven for about 20 minutes.
Sip on a glass of wine while you wait for the dinner to get ready. It’s going to smell pretty darn good in your kitchen about now.
Surprise your guests with an easy, yet delicious meal.
By: Victoria Thoors Photo: Gabriel Garcia Marengo