Chicken Tarragon Roast

Contribution from Perry Taylor at la baguette magique

Preheat the oven to 200-220C
Have a baking tray large enough for the chicken and some roast potatoes.
Wash your hands and the chicken well.

Take the chicken and, beginning at the neck end, carefully slide your fingers under the skin of the breast. Slowly lift the skin of the breast and legs from the meat. Be careful not to tear the skin.

Now mix the following in a bowl:

1 garlic clove, crushed
6 tablespoons of creme fraiche
2 tablespoons of Dijon mustard
2 teaspoons of lemon juice
a handful of tarragon leaves (fresh or dried)
salt and freshly ground pepper

Mix well and spoon into the cavity between the skin and flesh of the breast, Massage the sauce under the skin to spread down over the legs. (You have to set the chicken on its end to pour in the sauce, so a second pair of hands is handy).

Use a cocktail stick or two to close off the skin at the neck to stop too much sauce escaping during cooking. Stick the squeezed lemon in the other end and place on the middle shelf of the oven. Cooking time depends on the size of the chicken, but 50 to 60 minutes should do it. Lay aluminium foil over the chicken for the first half hour to stop the sauce from burning under the skin.

Let the chicken rest for five minutes. Meanwhile, you can make a superb gravy from the leaked sauce and chicken juices.

Serve with young carrots and peas, potatoes or rice. A real Sunday dinner recipe!