Mushroom, sour cream and tarragon chicken tray bake

Other 15 Mins Prep · 75 Mins Cook

1. Preheat the oven to 220°C, gas mark 7.
2. Spatchcock the chicken by turning it over and cutting along one side of the spine from the tail to the neck. Turn it back over, open out the two sides, and press down hard on the breast to flatten it. (Or ask your Spinneys butcher to do this for you).
3. Lay the chicken in a large, roasting tray. Season both sides of the chicken generously with salt and pepper. Allow it to rest at room temperature for about an hour. After resting, generously drizzle the olive oil over the chicken, making sure to spread it all over the bird.
4. Smash the head of garlic and place the cloves underneath the chicken. Arrange the mushrooms around the chicken in the tray.
5. Roast the chicken for 20-30 minutes until the skin begins to turn golden brown. While the chicken is roasting, finely chop the tarragon and mix with the sour cream and horseradish sauce in a bowl. Season this mixture well with salt and pepper.
6. After the initial 20-30 minutes, reduce the oven temperature to 140°C, gas mark 3. Remove the chicken from the oven and pour the stock into the roasting tray along with the cream mixture. Return the chicken to the oven and roast for a further 20-30 minutes, or until fully cooked through. To check for doneness, use a digital thermometer and aim for a reading of 65-70°C in the thickest part of the thigh. Alternatively, insert a skewer into the same area, ensuring the juices run clear.
7. Once cooked, remove the chicken from the oven, cover it loosely with aluminium foil and allow it to rest for 15 minutes.
8. Remove the chicken from the tray and place it on a clean surface. Carve the chicken then return it to the tray.
9. Scatter over roughly torn parsley and serve.

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