Creamy Tarragon + Marsala Pot Roast Chicken with Garlicky Hasselback Potatoes
Recipe for the weekend! If you’re in the mood for a roast, but want something quicker with maximum flavour, this pot roast chicken is your friend! It’s rich, it’s creamy, rich and packed with umami flavour - perfect for an Autumn Sunday lunch!
Ingredients
Directions
- 1
Preheat oven to 200c
- 2
Rub the chicken skin with oil and salt. In a roaster (or deep casserole with lid) make a bed of the onions, garlic and 2 sprigs of tarragon and place the chicken on top. Pop 2 more spring of tarragon in the cavity along with 1/2 lemon, pour the Marsala into the bottom and roast for around 1 hr 15 - 1hr 30 depending on size (internal temp of breast should be 75c)
- 3
Remove from the oven, pop the chicken to rest on a plate. Decant the cooking juices, onions etc into a saucepan. Mix a couple of table spoons of the cooking juices with the cornflour in a bowl until smooth then whisk back into the juices along with the stock and cream.
- 4
Whisk until it starts to thicken and simmer until it reaches a gravy like consistency. Add more chopped tarragon and the miso and season to taste. An extra squeeze of lemon may or may not be needed.
- 5
For the hasselback potatoes simply cut multiple slits into each potato 3/4 way down, brush with oil and salt and roast for around 45 mins - 1 hour. Give them a couple of shakes and turns throughout cooking, add the garlic half way. Once done squeeze the garlic from the skins and stir through the potatoes.
