Mary Berry has shared how to make the chicken in your roast dinner have extra flavour for the perfect home-cooked Sunday meal. The celeb chef suggests adding tarragon to your chicken, which will enhance its flavour with a subtle, slightly sweet, and liquorice-like taste that complements the savoury richness of the meat.
Tarragon’s aromatic notes pair well with butter, cream, and white wine, often used in chicken dishes. Its mild bitterness helps balance the flavours and adds complexity without overpowering the dish. The herb also has a fresh, grassy undertone that brightens the overall taste, making the chicken more flavorful and fragrant.
She suggests mixing butter with garlic, ginger, tarragon and lemon zest in a small bowl before adding salt and pepper.
You should then loosen the skin of the chicken breast by gently pushing your fingers between the skin and the meat, taking care not to break the skin.
Using your hand, spread the butter under the skin in an even layer and make sure all areas are coated.
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Then, transfer the chicken to a roasting tin and scatter the onions around it before rubbing a little bit of oil over the skin and legs.
Roast for one and a half hours, or until the chicken is cooked.
No roast dinner is complete without gravy and Mary has shared how to make a tasty gravy to top your chicken with.
First, you should sprinkle flour over the fat left over in the roasting tin and whisk until combined.
Next, pour in the wine and stock and then whisk over medium heat until thickened and smooth.
Whisk in some redcurrant jelly, Worcestershire sauce and gravy browning before pouring through a sieve into a jug.
Finally, stir in the tarragon and season with salt and pepper.