Name: Roast Chicken and Bacon Flavoured with Tarragon, Garlic and Lemon
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 small garlic cloves, crushed; 2 tablespoons finely chopped shallots or onions; The finely grated zest of 1 lemon; Salt and pepper; 2 garlic cloves, crushed; A knob of butter; The juice of 1 or 2 lemons; ½ onion, roughly chopped; Cooking oil; 2 glasses white wine; 150 ml (5 fl oz) double cream; 75 g (3 oz) butter softened; 4 legs of chicken; 12–16 rashers of green (unsmoked) streaky bacon; 300 ml (10 fl oz) Chicken Stock or alternative; 2 tablespoons chopped fresh tarragon; 1 bay leaf

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

The title ‘roast chicken’ may be a little deceptive when in fact all it’s going to be is a roast chicken leg! That’s one of the features of this dish that makes it so exciting. Once you’ve tried it, you’ll be amazed at just how good a roasted chicken leg can be. For this recipe, I’m boning out the thigh bone, which will leave me space to fill with the flavoured tarragon butter. This melts as the chicken roasts and leaves a wonderful flavour in the chicken.