14/06/2026
Saffron & Sherry Roast Chicken with Tarragon Butter - very much inspired by Andalusian cuisine 🇪🇸
Saffron Roast Chicken & Potatoes
Ingredients
600g potatoes, peeled and sliced
1 large carrot peeled and sliced
1 x lemon, quartered
2 white onions, sliced
1.5kg whole chicken, room temp
8 cloves garlic, peeled
1 dried chilli or chilli flakes (optional)
250 ml chicken stock
pinch saffron threads, ground
2-3 tbsp sherry vinegar
2 tbsp olive oil
Salt
For the butter:
3 tbsp softened salted butter
4 stalks tarragon leaves, finely chopped
3 cloves garlic, minced
Method
Preheat the oven to 200°C. Spread the sliced potatoes, carrots, onions, garlic, and chilli evenly across a large baking tray. Toss together lightly to combine.
Place the chicken on top of the vegetables. In a small bowl, mix together all the ingredients for the tarragon butter. Gently loosen the skin over the chicken breasts and spread most of the butter underneath the skin, then rub the remaining butter over the legs and wings.
Warm the chicken broth slightly and stir in the saffron. Pour the saffron broth and the sherry around the chicken and over the vegetables. The liquid should come about 1–2 cm up the sides of the tray.
Roast for 30 minutes, then baste the chicken with the cooking juices. Return to the oven and roast for a further 30 minutes, or until the chicken is cooked through and golden. Remove the chicken from the tray and leave to rest.
If needed, return the vegetables to the oven for 10–15 minutes to finish cooking and caramelise on top.
Carve the chicken and serve with the roasted vegetables, plenty of the sauce, and a side salad.
