Mary Berry Roast Chicken with Tarragon Butter Recipe | Perfect Roast Chicken

Name: Mary Berry Roast Chicken with Tarragon Butter Recipe | Perfect Roast Chicken
Ingredients: 60g (2oz) butter (room temperature), plus extra for greasing and the legs; 2 garlic cloves, crushed; 1 tbsp chopped fresh tarragon, plus 3 extra sprigs; salt; freshly ground black pepper; 1.8kg (4lb) whole chicken; 1 lemon, halved; 1 small red onion, halved and sliced into about 20 small wedges; 1kg (21⁄4lb) fluffy potatoes, such as King Edward, peeled and cut into equal-sized pieces, about 5cm (2in); 3 fresh bay leaves, plus extra to garnish; 1 tbsp plain flour; 300ml (10fl oz) chicken stock; 3 tbsp red wine; 1 tbsp redcurrant jelly

thehappyfoodie.co.uk

Make Mary Berry's Roast Chicken with Tarragon Butter at home with her master step-by-step recipe from her latest cookbook, Cooks The Perfect.

View full recipe on thehappyfoodie.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at thehappyfoodie.co.uk.

Share this recipe:

Cooking tools:

Ingredients

60g (2oz) butter (room temperature), plus extra for greasing and the legs
2 garlic cloves, crushed
1 tbsp chopped fresh tarragon, plus 3 extra sprigs
salt
freshly ground black pepper
1.8kg (4lb) whole chicken
1 lemon, halved
1 small red onion, halved and sliced into about 20 small wedges
1kg (21⁄4lb) fluffy potatoes, such as King Edward, peeled and cut into equal-sized pieces, about 5cm (2in)
3 fresh bay leaves, plus extra to garnish
1 tbsp plain flour
300ml (10fl oz) chicken stock
3 tbsp red wine
1 tbsp redcurrant jelly