Tarragon & mustard roasted free-range chicken

• tarragon1 large bunch

  leaves chopped and stalks reserved

• large onions↗2

  cut into large chunks

• large carrots↗2

  cut into large chunks

• sticks celery↗3

  roughly chopped

• fennel↗1 head

  roughly chopped

• olive oil↗100ml ml

  plus more for drizzling

• garlic↗1

  head, roughly chopped (skin and all)

• free-range chicken↗2 x

  2 x

• lemon↗1

  quartered

• Dijon mustard↗1 tbsp tbsp

  plus 1 extra tsp

• hearty red wine↗½ bottle

  ½ bottle

• chicken or vegetable stock↗500ml ml

Step-by-step instructions

1. 1

   Preheat the oven to fan 180C/ conventional 200C/gas 6. Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin. Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.

2. 2

   While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.

3. 3

   Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil. Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.

4. 4

   Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture. Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.

5. 5

   Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl. Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.