Prep time 15 mins
Cook 35 mins
- 1 free-range chicken, jointed
- 1/2 cup french tarragon leaves, picked from stems
- 6 tbsp extra virgin olive oil
- 20 large garlic cloves, peeled
- 6-8 stems french tarragon
- salt and pepper
- 1 cup chicken stock
- 3 tbsp verjuice or white wine
Preheat oven to 200 degrees. Force a finger between the skin and flesh of each piece of chicken and gently make a pocket, don't remove skin entirely. Push a few tarragon leaves into opening, place in an oven-proof dish and scatter over the rest of the tarragon. Drizzle with olive oil, add the garlic cloves, season with salt and pepper and roast for 25 minutes.
Add tarragon stems and chicken stock to roasting chicken. Roast for 20 minutes more then remove from oven. Take chicken pieces out of the pan and transfer to a warm serving platter, leave to rest for five minutes under a tent of foil.
Meanwhile, place the oven dish over a hot plate on high, add a good few splashes of verjuice or white wine and cook, stirring often, for a couple of minutes. Pour this sauce over the chicken and serve.