Chicken is an essential part of Christmas cooking. Back in the days Christmas day was an occasion to savour rice and chicken. It still remains an important food item on our menu. This chicken is packed full of flavour with lots of garlic. It is a must try this festive season.
1 Large chicken, free range,giblets removed. 4 bulbs of garlic,plus two cloves crushed. 3 sprigs tarragon,finely chopped 1 lemon, zest only plus three lemon halves. Half tap smoked flaked sea salt 50g soft butter 250 ml white wine.
1. Heat oven to 200C. Pat chicken dry with kitchen paper,put in a roasting tin,then gently loosen the skin from the breast and leg by sliding your hand between the two. Mix together crushed garlic,cloves,tarragon,lemon zest,salt,butter and lots of freshly ground black pepper and push under the skin.
2. Add garlic bulbs to the tin,slicing the tops off each first,together with the lemon halves and wine. Cook for about 45 minutes,basting once or twice. Cover loosely with a sheet of oiled foil and cook for a further 30 mins until the juices run clear. Rest for 15 minutes before carving.