Name: Herb-roast chicken
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 10
Cuisine: British
Ingredients: 200g cubetti di pancetta; 800g shallot trimmed; 2 tbsp olive oil; 2 chicken (about 1.5kg/3lb 5oz each); 500ml hot chicken stock; 800g pea; small pack tarragon roughly chopped

Home
Recipes
Herb-roast chicken

Herb-roast chicken

Good Food team

Save recipe

Serves 8 - 10

Easy

Prep: 25 mins

Cook: 2 hrs

A star rating of 4.8 out of 5.4 ratingsRate

loading...

Choose your favourite herb for this beautifully moist springtime chicken dish - fresh basil or mint would be ideal

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Ultimate roast potatoes

A star rating of 4.8 out of 5.414 ratings

Ingredients

Nutrition

Units:

MetricUS

200g cubetti di pancetta
800g shallot

trimmed
2 tbsp olive oil
2 chicken

(about 1.5kg/3lb 5oz each)
500ml hot chicken stock
800g pea
small pack tarragon

roughly chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (8)

kcal591
fat33g
saturates11g
carbs13g
sugars6g
fibre7g
protein62g
salt1.82g

Method

step 1

Heat oven to 190C/170C fan/gas 5. Put the pancetta in a heavy-based frying pan and gently fry until crisp – if you start the pancetta slowly from a cold pan you shouldn’t need to add oil. Lift out with a slotted spoon and set aside. Add shallots to the pan, there should be some pancetta fat left, then fry for 10-15 mins until golden and starting to soften. Tip the shallots into your largest roasting tin.
step 2

Rub the olive oil over both chickens, season well with salt and pepper, then snuggle the chickens into the tin. Roast for 1 hr 20 mins until golden and cooked through. To check they’re cooked, pierce the thighs through to the bone – the juices should run clear. Lift the chickens onto a plate or another tin, cover with foil and rest while you finish the veg.
step 3

Put the roasting tin directly on the hob and stir in the stock. Bubble for a few mins, scraping up any stuck bits, then stir in the peas, pancetta and most of the chopped tarragon. Bubble for a few mins more until the peas are cooked, then season and sit the chickens back on top, or transfer everything to a serving dish if you want a smarter presentation. Scatter the chickens with the remaining tarragon, and serve with potatoes – mashed, jacket or roasted, or boiled new potatoes.

Recipe from Good Food magazine, April 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now