This used up the last of the French tarragon in my garden until it reappears in spring.
I served this with my garlicky broad bean and haloumi salad, a lovely light but filling combination.
Although this chicken was cooked in the oven it is lovely cooked on the barbecue too.
1 x 1.8kg whole chicken, jointed into 10 pieces
2 garlic cloves, crushed
A good handful of fresh tarragon, leaves picked and chopped roughly
60mls olive oil
Salt and pepper
Combine the chicken, garlic, tarragon, oil, salt and pepper in a large bowl.
Set aside for 4-6 hours.
Preheat the oven to 190 degrees Centigrade and line a baking tray with baking parchment.
Take the chicken and lay it out, skin side up on the prepared tin.
Bake in the oven for 40-45mins, basting regularly until cooked through and golden.
Set aside to rest before serving.