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Classic Tarragon Roast Chicken for the perfect traditional Sunday roast - recipe
Get your Sunday roast cooking skills perfected to a fine art with Julius Roberts' deliciously classic tarragon roast chicken recipe that takes just over an hour to cook
Spatchcock the chicken: place the bird breast-side down and cut along one side of the spine from the tail to the neck. Lay the chicken in a large, high-sided roasting tray, season generously with salt on both sides and leave for an hour at room temperature so it loses the chill of the fridge. After 20 to 30 minutes, turn the oven down to 160°C/140°C fan/ gas mark 3, take out the chicken and pour a generous glass of white wine into the tray.
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