Roast chicken with tarragon jus

Ingredients

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The following ingredients have 4 Servings

• 1 bunch thyme
• 10 fresh bay leaves
• 1.6kg whole free-range chicken
• 1 garlic bulb, cut in half horizontally
• 1 tbs extra virgin olive oil
• 1 cup (250ml) good-quality chicken stock
• 2 tbs chopped tarragon leaves
• 50g cold unsalted butter, chopped

Instruction

• Preheat the oven to 220°C. Place half the thyme and bay leaves in the base of a roasting pan. Place chicken on top and fill the cavity with garlic and remaining thyme and bay leaves. Drizzle with oil and season.
• Reduce oven to 200°C and roast chicken for 55 minutes or until golden and cooked through (the juices will run clear when the thickest part of a thigh is pierced with a skewer). Remove chicken from oven and rest for 15 minutes.
• Place chicken stock in a saucepan over medium heat and bring to a simmer. Add tarragon and whisk in butter, 1 piece at a time, until emulsified. Season to taste. Carve chicken into pieces and drizzle with tarragon jus to serve.