Roast Crown of Chicken with Tarragon Butter
A delicious way to make a roast dinner for one or two - roast crown of chicken
Servings: 2
Calories: 348kcal
Ingredients
Tarragon Butter
- 60 g unsalted butter at room temperature
- 20 g French tarragon, picked from the stalk and finely chopped
- 1 clove garlic
- 1/2 lemon zested
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Roasted Crown of Chicken
- 1 crown chicken
- 1 tbsp olive oil
- 20 g tarragon butter
- 1 carrot peeled and chopped into 1cm chunks
- 2 banana shallots peeled and halved
- 70 ml dry white wine or vermouth
- 35 ml stock or water
- salt and pepper
Instructions
Tarragon Butter
- mix all the ingredients together in a small bowl and use a fork to work until everything is well blended.
- if you prefer, you can use a small blender
- once you have a smooth butter, pack into small pots or into an icecube tray to freeze. Or, use a square of clingfilm and make a sausage shape with the buttet, twisting the ends firmly
- store in the fridge for a week or freeze for up to six months
Roast Crown of Chicken
- pre-heat the oven to 180C
- use a sharp knife to make a pocket between the skin of the chicken and the breast on each side
- fill each pocket with tarragon butter. For a crown, you will need around 20g of butter
- use your fingers to spread the butter under the skin as much as possible
- wipe the a roasting tray with olive oil and make a trivet with the shallots and carrots
- put the crown onto the trivet, season well with salt and freshly ground pepper and drizzle with a little olive oil
- put the roasting tray in the oven and cook for 10 minutes
- baste well and reduce the heat to 170c.
- continue to cook for 35mins, basting every 10 minutes or so
- once the chicken has cooked, (internal temperature of 75C), remove it from the oven and put on a carving board, covered with a tent of foil to rest
- put the trivet vegetables to one side (they are quite edible!)
- put the roasting pan on the stove top and deglaze the pan over a high heat by adding the wine or vermouth to the pan and stirring briskly to incorporate all the juices
- add a little water or stock, then reduce the mixture by about 50% to make a light tarragon jus.
- serve the chicken sliced, with the vegetables on the side and jus poured over.
Nutrition
Calories: 348kcal | Carbohydrates: 8g | Protein: 14g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 149mg | Potassium: 345mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5447IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg