Roast Chicken with Tarragon Butter & Dutch Carrots
We all love a roast chicken and the recipe for this chook with tarragon butter, and tasty Dutch carrots will not dissapoint.
Made with our Inglewood Organic Free Range Chicken, the taste and texture is superior, and the meat is lean and succulent.
Enjoy!
Ingredients
ROAST CHICKEN
1 Inglewood Roast Chicken
1 lemon juice, and rind grated
2 bunches Dutch Carrots trimmed, scrubbed and halved
2 tbsp olive oil
2 tbsp thyme coarsely chopped
TARRAGON BUTTER
200 g softened butter
1/2 cup tarragon chopped
2 garlic cloves finely chopped
1 tbsp thyme finely chopped
Method
- Preheat oven to 220 degrees. For tarragon butter, process ingredients in a food processor until smooth.
- Place chicken on a large oven proof tray and spread with tarragon butter.
- Roast chicken, basting occasionally with pan juices, until golden brown and juices run clear when pierced with a skewer. Place on a platter and squeeze with lemon juice.
- Meanwhile, line a roasting tray with baking paper. Add carrots and toss with oil, thyme and lemon rind in pan, season to taste and roast until tender and golden brown (15-20 minutes).
- Add to platter, drizzle roast chicken with pan juices and serve with green salad.
- Enjoy!