Mustard-buttered chicken with tarragon, peas & carrots

An all-in-one roast that is ready in less than two hours. Roast two birds at once for a simple dinner party, or better still, great sandwiches the next day

Prep:10 mins
Cook:1 hrs 15 mins

Serves 8
Easy

Nutrition per serving

kcal 549
fat 39g
saturates 17g
carbs 10g
sugars 6g
fibre 4g
protein 39g
salt 1.13g

Ingredients

1 heaped tsp Dijon mustard
140g butter, softened
2 chicken approx 1½ kg/3lb 5oz each
whole garlic bulb, cut across the middle
175ml white wine
300ml chicken stock
500g bag Chantenay or baby carrots
small handful each chopped tarragon and parsley

Method

Heat oven to 200C/fan 180C/gas 6. Beat the mustard and butter together, then season well. Put the chickens into a large roasting tin; then, starting at the neck end, pull the skin away from the breast and thigh meat with your fingers. Stuff the butter under the skin, saving 1 tbsp for later. Put half the garlic bulb into each cavity. Season generously, cover with foil, then roast for 1 hr, uncovering for the final 20 mins, until crisp and golden.
Lift the birds onto a board, then sit the pan on the hob and splash in the wine. Reduce for 5 mins, scraping up the meaty bits with a wooden spoon, then add the stock and bring to a simmer. Tip in the carrots, cover with a sheet of foil, then cook for 5 mins. You can do this ahead of time. Add the peas and simmer for a few mins until tender. Just before serving, whisk in the reserved mustard butter, chopped herbs and any resting juices, then season to taste. If you like, transfer everything to a platter and bring to the table – or simply return the chickens to the roasting pan.