Roast Chicken with Melted Onions and Tarragon
Roast Chicken with Melted Onions and Tarragon

Ingredients

Method

  • 50g butter
  • 1 crushed garlic clove
  • 1 tsp grated ginger
  • 1 tbsp chopped tarragon
  • ½ lemon, zest only
  • 1 chicken, about 2kg
  • 2 large onions, thickly sliced
  • 2 tbsp veg oil
  • Salt and vinegar
  • Gravy and roast potatoes, to serve
  • Preheat the oven to 200C. Mix together the butter, ginger, garlic, lemon, and tarragon in a small bowl, and season liberally. Loosen the skin of the chicken breast with your fingers, and smear your seasoned butter under the skin.
  • Pop your chicken in a roasting tin, scatter the onions around it, and rub the bird with oil and seasoning. Roast for 1.5 hours, or until nicely cooked. Transfer to a board to rest, and place the onions in a serving bowl. Serve with gravy, roasties, and some nice steamed greens.
2 hrs
6 serving
This recipe pairs perfectly with the Ochota Barrels 'Price of Silence' Gamay 2021 from Adelaide Hills, Australia.

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