Imported from Instagram

Whole Roasted Chicken with Mustardy Tarragon Butter Beans

Name: Whole Roasted Chicken with Mustardy Tarragon Butter Beans
Prep time: 40 min
Cook time: 90 min
Total time: 150 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.9 kg Whole chicken (Pat dry; bring to room temperature for 30 minutes.); Flaky salt (A few big pinches, plus a pinch for the herb butter.); 100 g Salted butter (Softened.); 1 tbsp Fresh thyme (Chopped.); 1 tbsp Fresh tarragon (Chopped, for the herb butter.); Extra-virgin olive oil (A few big glugs for the chicken skin.); 1 Large lemon (Halved; placed inside the chicken cavity.); 5 Garlic cloves (Placed inside the chicken cavity.); 300 ml Double cream; 3 tsp Dijon mustard (Taste and add more if desired; additional amount unspecified.); 3 tsp Wholegrain mustard; 1 tbsp Crème fraîche (Heaped.); 0.25 tsp Black pepper; 570 g Butter beans (One jar; include about half the jar's brine.); Butter bean brine (About half the jar's brine; quantity not specified.); 2 tbsp Fresh tarragon (Chopped; for the beans.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

A roast chicken with herby butter beneath the skin, served with creamy butter beans flavored with Dijon and wholegrain mustard and fresh tarragon. Comforting and suited to a Sunday dinner or meal prep.

4 servings150 minBritish

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1.9 kg Whole chicken (Pat dry; bring to room temperature for 30 minutes.)
Flaky salt (A few big pinches, plus a pinch for the herb butter.)
100 g Salted butter (Softened.)
1 tbsp Fresh thyme (Chopped.)
1 tbsp Fresh tarragon (Chopped, for the herb butter.)
Extra-virgin olive oil (A few big glugs for the chicken skin.)
1 Large lemon (Halved; placed inside the chicken cavity.)
5 Garlic cloves (Placed inside the chicken cavity.)
300 ml Double cream
3 tsp Dijon mustard (Taste and add more if desired; additional amount unspecified.)
3 tsp Wholegrain mustard
1 tbsp Crème fraîche (Heaped.)
0.25 tsp Black pepper
570 g Butter beans (One jar; include about half the jar's brine.)
Butter bean brine (About half the jar's brine; quantity not specified.)
2 tbsp Fresh tarragon (Chopped; for the beans.)

Steps

1
Take the chicken out of the refrigerator, pat it thoroughly dry, and season the inside and skin generously with flaky salt. Leave it at room temperature for 30 minutes.
2
Preheat the oven to 200°C (390°F).
3
In a bowl, mix the softened butter with the chopped thyme, 1 tablespoon of tarragon, and a pinch of salt to make the herb butter.
4
Gently lift the chicken skin with a spoon and spread the herb butter underneath. Rub any remaining butter over the top of the skin.
5
Drizzle a few generous glugs of extra-virgin olive oil over the chicken skin.
6
Put the halved lemon and garlic cloves inside the chicken cavity.
7
Roast the chicken at 200°C (390°F) for 20 minutes.
8
Remove the chicken from the oven and baste it with the pan juices. Reduce the oven temperature to 180°C (350°F).
9
Return the chicken to the oven and roast for a further 1 hour 10 minutes, basting every 20 minutes. The stated total roasting time is 1 hour 30 minutes for a 1.9 kg chicken.
10
Remove the chicken from the oven and let it rest for 20 minutes.
11
While the chicken rests, place a frying pan over low-medium heat. Add the double cream, Dijon mustard, wholegrain mustard, and crème fraîche, then mix.
12
Add the butter beans with about half the jar's brine and the chopped 2 tablespoons of tarragon. Stir until warmed through.
13
Taste the beans and add more mustard if you want a stronger mustard flavor.
14
Serve some creamy mustard tarragon butter beans in a bowl with chicken.

Notes

The source does not specify an amount for the olive oil or brine beyond “a few big glugs” and about half the jar’s brine. The chicken rests for 20 minutes while the beans are prepared; total time includes this rest.