Next up from Rukmini Iyer’s The Roasting Tin: Tarragon Roast Chicken with Potatoes and Garlic.
Prep time was 15 mins in the book. Took me 26 to get it ready for the oven. Life with memory difficulties. No biggie. Cook time should have been 2 hours. I took it out with 15 mins to go as it was obviously cooked through.
As you can see the chicken skin looks black here, as do the potatoes, not like the recipe book pic, but they were just right underneath. The tarragon and lemon properly brought a unique flavour to what would be an ordinary (but static) rotisserie chicken and the potatoes were great.
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