Roast Chicken with Marmalade Butter Orange and Tarragon Creamy Potatoes

Servings: 4

Level of difficulty: easy

Preparation Time: 30 minutes

Cooking Time: 2 hours

Ingredients:

1 x 4lb Free range Happy Chicken
2oz(50g) butter
2 tablespoons of marmalade
Salt and Pepper
1 small onion
5 large potatoes cut into dice
½ pint (300ml) double cream
Zest of ½ orange
1 bunch of tarragon - chopped
1 oz(25g) butter
Salt and Pepper


Method


Remove any fat from inside the chicken and give it a quick rinse under some cold water.

Mix the butter and the marmalade together. Season the inside of the chicken with salt and pepper and placed the onion inside the large cavity.

Gently tease the skin from the chicken breast away from the flesh. Place half your butter under the skin. Press down.

Take the other half and spread over the breast.

Take a large amount of foil and lay it over a roasting tin so there is enough over the edges to make a tent over the chicken.

Place the chicken inside and cover loosely with the foil.

Roast for 1 ½ hours at 180 C and then pull back the foil, baste with the marmalade butter, raise the heat to 190c and roast uncovered for another 30 minutes.

Potatoes

Cook the potatoes in some boiling water for 5 minutes. Strain and place into a buttered serving dish.

Heat the cream with the orange zest and tarragon. Pour over the potatoes. Dot with butter and cover with foil.

Cook at 180c for 45 minutes. Remove the foil and cook for another 15 minutes until brown.