Tarragon roast chicken

 The most wonderful Tarragon roast chicken 🍗🌿
 
Serves 4 👯👯
 
Ingredients:
- 1 whole chicken
- 3 tbsp olive oil
- 2 tbsp Sout Afrika Braai and BBQ Salt
- 1 head of garlic, top removed and crushed
- 150ml double cream
- 20g fresh tarragon, roughly chopped
- 1 tbsp Dijon mustard
- 250ml dry white wine
 
Method:
Preheat the oven to 220C. 
 
Spatchcock the chicken by using sharp scissors to cut through the spine, from tail to neck. Turn the chicken so that the breasts are facing upwards and press on its chest until you hear a crack, arrange it so that it lays flat in a roasting tray. Rub the chicken with the olive oil and season with Sout Afrika Braai and BBQ Salt on both sides. Place the crushed head of garlic underneath the chicken. Roast for 20-30 minutes or until the skin begins to go golden brown in colour.
 
Stir together the double cream, chopped tarragon and mustard in a small bowl. Remove the chicken from the oven and add white wine to the roasting tray along with the cream mixture. Turn down the oven temperature to 140C and roast the chicken for another 30-40 minutes, until cooked through. Allow the chicken to rest for 15 minutes, lightly covered with foil before carving.