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


  • 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


  1. 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.

  2. 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.

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