Save to your scrapbook

    Tarragon & garlic butter-roasted chicken on leeks and celery

    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

    Tarragon & garlic butter-roasted chicken on leeks and celery

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 20 minutes
    • Total time: 1 hour 35 minutes

    Serves: 4


    65g unsalted butter, softened
    ½ x 20g pack tarragon, leaves only, chopped
    20 cloves garlic, 4 peeled and crushed, 6 whole but peeled, 10 unpeeled
    1.5kg whole chicken
    1 lemon, halved
    2 tbsp olive oil
    400g Essential Leeks, thinly sliced
    2 large celery sticks, thinly sliced
    77g pack diced pancetta
    3 tbsp dry white vermouth (such as Noilly Prat)
    1 tbsp plain flour
    250ml dry white wine
    300ml Heston from Waitrose Chicken Stock


    1. Preheat the oven to 200°C, gas mark 6. Combine the butter, tarragon and crushed garlic, then season. Put the chicken into a roasting tin. Use your fingers to carefully pull the skin on the breast away from the flesh to create little pockets. Stuff the butter mixture into the pockets. Squeeze the juice of the lemon over the chicken, then put the squeezed halves and 6 peeled garlic cloves into the chicken cavity. If liked, re-tie the chicken’s legs with cook’s string (optional). Drizzle the bird with 1 tbsp oil, season and pour 100ml water into the tray. Roast for 30 minutes.

    2. Take the tin out of the oven and reduce the temperature to 180°C, gas mark 4. Scatter the leeks, celery, pancetta and vermouth along with the remaining unpeeled garlic around the chicken in the tray. Drizzle the veg with the remaining 1 tbsp oil, 3 tbsp water and season.

    3. Return to the oven and continue cooking for 40 minutes, or until the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Lift the chicken and vegetables onto a board or plate. Cover to keep warm.

    4. Pour away any excess fat from the roasting tin. Place the roasting tin on the hob over a medium heat, beat in the flour until smooth, then stir in the wine and stock. Simmer for about 10 minutes, until thickened. Serve the chicken, vegetables and gravy with couscous or new potatoes.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars