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Julius’s tarragon roast chicken recipe

The Kitchen
Julius’s tarragon roast chicken

Created by the Tesco Kitchen

When Julius came to the Tesco Kitchen, he brought his signature tarragon roast chicken, inspired by a cherished family recipe and his love of classic Sunday roasts. Spatchcocked for even cooking, the chicken comes out tender with golden, crisp skin, while the cream, mustard, and tarragon sauce adds a rich, aromatic finish. It’s a confident, flavourful roast that pairs beautifully with Seema’s braised lentils and charred lemon gremolata.

See method
  • Serves 6
  • Takes 1 hr 20 mins
  • 677 calories / serving
  • Gluten-free

Ingredients

  • 1 x 1.6-2kg organic chicken
  • 1 tbsp flaky sea salt
  • 3 tbsp olive oil
  • 1 head of garlic
  • 250ml double cream
  • 20g tarragon, leaves picked
  • 1 heaped tbsp Dijon mustard
  • 1 large glass dry white wine

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Each serving contains

Energy
2810kJ 677.0kcal
34%
Fat
52g
high75%
Saturates
21g
high103%
Salt
3.8g
high63%
Sugars
1g
low1%

of the Reference intake

Carbohydrate 2.6gProtein 40.7gFibre 0.3g

Method

  1. Spatchcock the chicken, cut down one side of the backbone and open out flat. Place on a large, high-sided baking tray. Sprinkle salt all over both sides and leave, skin-side up, to come up to temperature for 1 hour.
  2. Preheat the oven to gas 9, 240°C, fan 220°C. Drizzle the chicken with olive oil, rub into all the nooks and crannies. Smash up the garlic bulb and tuck the cloves under the chicken. Cook in the hot oven for 20-30 mins until golden and crisp.
  3. Mix the cream, tarragon leaves and mustard together in a bowl with a good pinch of salt and pepper; set aside.
  4. Reduce the oven temperature to gas 3, 170°C, fan 150°C. Remove the chicken from the oven. Pour the white wine into the bottom of the tray, then pour the cream mixture over the chicken. Return to the oven for 30-40 mins until the chicken reaches an internal temperature of 65-70°C.
  5. Remove from the oven and leave to rest for 15 mins. Once rested, carve the chicken and return the pieces into the sauce to serve.

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