Clodagh McKenna’s tarragon and mustard chicken with potato stuffing
- May 2015
- Serves 4-6
- Hands-on time 40 min, oven time 1 hour 20 min
Irish chef, Clodagh McKenna, uses a potato stuffing – flavoured with celery, garlic and thyme – in this succulent roast chicken recipe.
In need of something speedier? Try this lemon and garlic chicken thigh recipe served with couscous and fresh herbs.
- 24.8g (13g saturated)
- 34.8g (5.1g sugars)
If you’re not keen on stuffing the cavity, put all the stuffing in an ovenproof dish and bake alongside the chicken, covering with foil if it browns too much.
Clodagh says: “When you’re marinating the chicken, it’s important to rub the flavoured butter under the skin of the chicken before roasting it, as the flavors will penetrate right into the meat.”
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