EASTER TREATS: EASTER CHICKEN WITH GARLIC AND TARRAGON WITH HONEY AND THYME GLAZED CARROTS

Invite the family round for a delicious roast chicken this Easter

Serves 4

1.5kg/3lb 6oz oven-ready chicken

2 lemons

1 bay leaf

2tbsp butter, softened

3tbsp finely chopped tarragon leaves

1tbsp olive oil

40 garlic cloves (3-4 bulbs) unpeeled 

10 shallots, peeled

150ml (5fl oz) vermouth

250ml (9fl oz) chicken stock

100ml (3½fl oz) double cream

Preheat the oven to 200C°/fan 180C°/gas 6. Remove any string from the chicken and place one of the lemons and the bay leaf inside the cavity. Brush the butter all over the chicken. 

Generously season the chicken inside and out with sea salt and freshly ground black pepper. Sprinkle with 1tbsp of the chopped tarragon over all sides. Add the whole garlic cloves and shallots to the casserole, nestling around the chicken. 

Cut the remaining lemon in half and add to the casserole. Pour over the vermouth and chicken stock. 

Cover the casserole with a tight-fitting lid, bring the liquid to a simmer on the hob, then transfer to the oven for 1¼-1½ hours (depending on size), or until the chicken is thoroughly cooked and the garlic is completely softened. 

Carefully transfer the chicken, garlic and shallots to a warmed platter and cover with a couple of dry tea towels. Skim off any fat that rises to the surface of the liquid in the casserole and discard. Return the casserole to the hob and stir in the remaining tarragon and the cream. 

Bring to a gentle simmer, stirring. Cook for 4-5 minutes. Season to taste and pour into a warmed jug. Carve the chicken and serve with the tarragon cream sauce

These carrots are the perfect accompaniment to the chicken

Honey and thyme glazed carrots

Serves 4

600g (1lb 5oz) Chantenay carrots

2tsp lemon thyme leaves

450ml (14fl oz) orange juice

50g (1¾oz) butter

1tbsp orange blossom honey

Thyme sprigs, to garnish

Trim and peel the carrots and cut any large ones in half so that they all cook at the same time. Place in a shallow pan with the lemon thyme, orange juice, butter and honey. 

Cook  gently, covered, for around  15-20 minutes, until the carrots are tender and the juice has reduced by at least half to make a nice sauce. 

Season well and serve, garnished with the thyme.

ENJOY UR EASTER....RECIPE FROM HERE