Roast chicken with marmalade butter

Method

1. Preheat the oven to 180C/gas 4. Remove any fat from inside the chicken and give it a quick rinse under cold water.

2. Mix the butter and the marmalade together. Season the inside of the chicken with salt and pepper and placed the onion inside the large cavity.

3. Gently tease the skin from the chicken breast away from the flesh. Push half of the butter under the skin and press down.

4. Spread the remaining butter over the breast.

5. Cover a roasting tin with a piece of kitchen foil - it should be large enough a cover the base and make a large tent around the chicken. Place the chicken on the base and cover loosely with the foil.

6. Roast for 90 minutes. Remove the foil and baste the chicken. Continue cooking, uncovered, for a further 30 minutes.

7. Meanwhile, cook the potatoes for 5 minutes, in boiling salted water. Strain and spoon into an ovenproof serving dish.

8. Heat the cream, orange zest and tarragon together in a small saucepan. Pour over the potatoes.

9. Dot the potatoes with butter, season well and cover with foil. Cook for 45 minutes, at the same time as the chicken.

10. Remove the foil and cook for another 15 minutes, until golden.

11. Carve the chicken and serve hot, with the potatoes.

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Ingredients

For the chicken

1 x 2kg chicken
50g Butter
2 tbsp marmalade
1 small onion
sea-salt and freshly ground black pepper

For the potatoes

5 large Potatoes, diced
300ml double cream
1 orange, zest only
bunch tarragon, chopped
25g Butter

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