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Roast chicken with lemon and tarragon

Name: Roast chicken with lemon and tarragon
Prep time: 15 min
Cook time: PT50-60M
Total time: 1 h 5 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 50g butter, softened; 1 anchovy fillet, drained and chopped; Small bunch of fresh tarragon, half finely chopped; Zest and juice of 1 lemon, plus 1 extra lemon cut into wedges; 1 large free-range chicken (1.8kg); 125ml dry white wine

Published: 26 Apr 05
Updated: 18 Mar 24

A classic roast chicken recipe, made with zesty lemon and aromatic tarragon, for a perfect dinner with friends and family.

Easy
August 2012

Test kitchen approved

Serves 6
Takes 15 min to make, 50-60 min to cook, plus resting

A classic roast chicken recipe, made with zesty lemon and aromatic tarragon, for a perfect dinner with friends and family.

Nutrition: per serving

Calories: 309kcals
Fat: 11.1g (5.5g saturated)
Protein: 47.6g
Carbohydrates: 0.7g (0.4g sugars)
Salt: 0.5g

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Ingredients

50g butter, softened
1 anchovy fillet, drained and chopped
Small bunch of fresh tarragon, half finely chopped
Zest and juice of 1 lemon, plus 1 extra lemon cut into wedges
1 large free-range chicken (1.8kg)
125ml dry white wine

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Method

Preheat the oven to 200°C/fan 180°C/gas 6. In a bowl, mix the butter with the anchovy, chopped tarragon and lemon zest, then season.
With your hand, start at the neck end of the chicken and gently separate the skin from the breast. Spread the stuffing all over the breast. Transfer the chicken to a roasting tin, then season with salt and black pepper. Stuff the lemon wedges and remaining tarragon into the cavity of the chicken, then squeeze over the lemon juice. Pour the wine into the tin.
Roast for 60-70 minutes or until the skin is golden and crisp and the juices run clear when the thigh is pierced at the thickest point with a skewer. Rest on a warm serving plate for 10 minutes before serving.