Herb-roast chicken

Contains pork – recipe is for non-Muslims only
Choose your favourite herb for this beautifully moist springtime chicken dish – fresh basil or mint would be ideal

Prep:25 mins
Cook:2 hrs

Serves 10
Easy

Nutrition per serving

kcal 591
fat 33g
saturates 11g
carbs 13g
sugars 6g
fibre 7g
protein 62g
salt 1.82g

Ingredients

200g cubetti di pancetta
800g shallots, trimmed
2 tbsp olive oil
2 chicken (about 1½ kg/3lb 5oz each)
500ml hot chicken stock
800g peas
small pack tarragon, roughly chopped

Method

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.
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.
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.