Roast chicken scented with tarragon and onion

Method

1. Preheat the oven to 180°C/gas 4.

2. For the potatoes, make incisions in each one, using a small sharp knife. Strip the thyme and rosemary leaves from the stalks. Chop the leaves and mix with the garlic and oil in a large bowl. Roll the potatoes in the mix, then tip them into a small roasting pan. Roast for 25 minutes until thoroughly cooked.

3. Meanwhile, prepare the chicken. Strip the tarragon leaves from the stalks. Shred the leaves. Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add the tarragon, garlic and onion, and gently fry for 2-3 minutes until soft. Tip into a bowl and leave to cool.

4. Make an incision in the chicken and stuff with the tarragon mixture. Season with salt and pepper.

5. Heat the remaining oil in an ovenproof frying pan over medium-high heat. Add the chicken and fry for about 10 minutes, turning once, until golden brown. Add the butter and place the pan in a hot oven for about 10 minutes, basting twice, until the chicken is cooked through.

6. Put the dressing ingredients in a small saucepan over low heat and warm gently.

7. When ready to serve, arrange the alfalfa shoots and mizuna on plates. Add the potatoes and chicken, and drizzle over the dressing.