Nigel Slater’s recipe for roast chicken, new potato and tarragon stuffing

If you’re cooking a large chicken for an Easter feast, fill it with potatoes for a delicious all-in-one side dish and stuffing

I don’t often stuff a roasting chicken. Frankly, there is not much room in the average bird. But if you are cooking a larger chicken this Easter it is worth remembering anything that goes inside will soak up its flavoursome juices as it cooks. Steamed mograbia, cooked chickpeas and butter beans will all happily act as flavour sponges, plumping up with buttery, herby roasting juices. Potatoes work well too, either small whole ones, or larger potatoes cut into cubes.

Serves 4
small potatoes 750g
lemon 1
olive oil 4 tbsp
butter 50g, melted
tarragon 3 tbsp, chopped
garlic 4 cloves
chicken 2-2.5kg

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