Lisa Faulkner in Paris - Roast Chicken with Crème Fraiche and Tarragon

Roast Chicken with Crème Fraiche and Tarragon

Ingredients:

300ml creme fraiche

1-2 tbsp freshly chopped tarragon

1 lemon, zested, then cut in ½ (half is juiced and half is a stopper for the chicken)

1 whole chicken, about 1.5kg

800g new potatoes, par-boiled

1 glass (about 150ml) white wine

Salt and pepper

Olive oil

Method:

Preheat oven to 190C.

In a medium bowl, mix the creme fraiche, tarragon, salt and pepper, lemon zest and juice of ½ lemon together and spoon / pour inside the cavity of the chicken. Place the other half of the lemon in the cavity to seal. Place the chicken in a roasting tin and drizzle with a little olive oil and season well with salt and pepper.  Tip the par-boiled new potatoes into the tin,  alongside the chicken.

Roast in the oven for approx 1hr 15 – 30 mins (depending on the size of your chicken), until golden brown, crisp and cooked through. Remove from the oven and allow to rest for 5-10 –minutes.

When the chook is rested, tip it up and pour the creme fraiche into the roasting tin with the chicken juices. Place over a gentle heat and pour in a glass of white wine into the sauce and let bubble away in a medium heat for a few minutes, whisking together.

Pour the sauce into a jug and serve with the chicken and roast new potatoes and some cooked green beans alongside.