Herb Roasted Chicken

150 mins active prep time, 6 servings

Ingredients (included in delivery)

- 1 tbsp fresh tarragon, finely chopped, plus 3 extra sprigs
- 3 cloves of garlic
- 1 lemon, cut into wedges
 - 2kg whole chicken, rinsed and patted dry
-  2 leeks, halved lengthways, quartered 
- Around 4 potatoes, cut into bite size pieces 
- 500g pumpkin, cut into chunks 
- 200g green beans

Ingredients (pantry items)

- 40g butter, softened
- 4 tbsp olive oil
- 1 tbsp dried thyme
- 1 tbsp dried rosemary

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In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.

What you'll need

Butter, olive oil, dried thyme, dried rosemary.

Instructions

1.Preheat oven

Preheat oven to 180°C.
2. Prepare butter mixture

In a small bowl, combine butter, half the olive oil, chopped herbs and 1 clove of garlic crushed. Season to taste.
3. Begin to prepare chicken

Place lemon inside chicken cavity with extra tarragon sprigs and additional garlic cloves.
4. Rub the chicken with butter

Place chicken on a wire rack in a large baking dish. Rub butter mixture over chicken. Place leeks in the base of the dish and pour in stock.
5. Prepare pumpkin & potatoes

Add potatoes and pumpkin to a separate baking dish, and coat in the remaining olive oil.
6. Bake

Place both the chicken and roast vegetables in the oven. Bake for 2 hours, basting chicken every 30 minutes. To test if the chicken is cooked, check to see if the juices run clear when a skewer is inserted into the thickest part of the thigh. Rest, loosely covered with foil, for 15 minutes.
7. Prepare beans

Meanwhile, steam green beans until tender.
8. Serve

Serve herbed roast chicken with a side of braised leek, roast vegetables and green beans. Drizzle with pan juices.