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Roasted Chicken

 This is Gordon's recipe and it's amazing. I will post his recipe as well as a change I made in mine when I didn't have enough of an ingredient.

Ingredients: 

1 large whole chicken

Small bunch of tarragon, roughly chopped

14 tblsp butter, at room temperature

3 heads of garlic, halved horizontally

Olive oil, for drizzling

Sea salt and freshly ground pepper

For the stuffing:

 1 can cooked chickpeas

2 red chillies, sliced

1 lemon, zested

3 thyme sprigs, leaves only 

olive oil

Directions:

Preheat the oven to  400F. Season the inside of the chicken. Place the tarragon and butter in a bowl and beat until combined.

Season with salt and pepper. Loosen the skin over both chicken breasts. Push the tarragon butter under the loosened skin so that it covers the whole crown.

To make the stuffing, put the chickpeas into a bowl, season and add the chilies, lemon zest, thyme leaves and a dash of olive oil. Mix well. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance.

Place the garlic heads, cut side down, in a roasting tin.  Put the chicken on top and drizzle with olive oil.  Season the outside of the chicken with salt and pepper and roast 10-15 minutes, until it starts beginning to crisp up.

Reduce the heat to 360 and continue roasting for 1 1/4 - 1 1/2 hours, until cooked through and golden all over.

Take the lemon from the cavity and spoon stuffing into a bowl. Place the chicken on a plate and cover loosely for 10-15 minutes.

Enjoy.

This recipe has a salad and dressing recipe here. 

This recipe comes out amazing every time. The last time I made it, I did not have chickpeas or chilies so I stuffed the chicken with lemon, tarragon and green chilies. I opted out for vegetable oil instead of butter and cooked the chicken without skin. It still came out really juice and delicious. 

Tarragon is such a good spice


 




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