Save to your scrapbook

    Roast chicken with chorizo & tarragon

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Roast chicken with chorizo & tarragon

    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 50 minutes to 55 minutes
    • Total time: 1 hour 5 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4 - 6


    1.7kg whole free range chicken
    2 tbsp olive oil
    12 shallots, peeled and left whole
    1 head garlic, halved horizontally
    190g pack Cook’s Ingredients Chorizo, separated
    450ml Spanish dry white wine
    ½ x 20g pack fresh tarragon, plus extra to serve
    Juice ½ lemon
    ½ x 170ml tub double cream


    1. Preheat the oven to 220°C, gas mark 7. Joint the chicken into 8 pieces. Place into a large roasting tin in a snug single layer with the olive oil, shallots and garlic. Season and toss well. Roast the chicken in the oven, skin-side up, for 15 minutes.  

    2. Reduce the temperature to 180°C, gas mark 4. Add the chorizo, wine and half the tarragon sprigs. Return to the oven and cook for a further 30-35 minutes until the chicken is thoroughly cooked, the juices run clear and there is no pink meat.

    3. Remove the chicken, shallots and chorizo to a platter using a slotted spoon, cover and keep warm.  

    4. Place the tin with the juices and garlic over a high heat, pressing the garlic with a wooden spoon to mash the soft cloves. Simmer for 2-3 minutes, until slightly reduced, then add the lemon juice and cream and cook for 1 more minute. Strain through a sieve over the chicken. Scatter with the remaining tarragon leaves and serve immediately. Delicious with crusty bread or new potatoes and green salad.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars