Mustard buttered chicken with tarragon, peas and carrots

Cook: 85 mins
Mustard buttered chicken with tarragon, peas and carrots

2 Moy Park whole chickens

1 heaped tbsp Dijon mustard

140g butter

1 whole garlic bulb

175ml white wine

300ml chicken stock

500g Chantenay or baby carrots

400g frozen peas or petit pois

Small handful tarragon

Small handful parsley

Heat oven to 200°C, fan 180°C, gas 6. Beat the mustard and butter together then season well. Put the two chickens into a large roasting tin then, by starting at the neck end, pull the skin away from the breast and thigh meat with your fingers. Stuff the butter under the skin saving 1 tbsp for later. Put half the garlic bulb into each cavity. Season generously, cover with foil and then roast for 1 hour, uncovering for the final 20 minutes, until crisp and golden.

Lift the birds onto a board, then sit the roasting tin on the hob and splash in the wine. Reduce for 5 minutes, scraping up the meaty bits with a wooden spoon, add the stock and bring to a simmer.

Tip in the carrots, cover with a sheet of foil and cook for 5 minutes. Add the peas and simmer for a few minutes until tender. Just before serving whisk in the reserved mustard butter, chopped herbs and any resting juices, then season to taste.

Transfer everything to a platter or the roasting tin to serve

This recipe was created by Moy Park. Visit their site to find more delicious chicken recipes


Cooking Time
85 minutes

Main ingredients
Chicken, Vegetables

Recipe Type
Dinner, Entertaining, Family Dinners

Special Info
Nut free, Egg free

Level of Difficulty

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