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Roast Chicken with Tarragon Mushroom Jus

Roast Chicken with Tarragon Mushroom Jus

serving size icon
Serves 4


  • 1 whole chicken
  • 1 Tbsp melted butter
  • 1 Tbsp flour
  • 1 onion, finely chopped
  • 1 cup mushrooms, sliced
  • 1 tsp parsley, chopped
  • 1 tsp tarragon, chopped
  • 375 ml chicken stock
  • 1 Tbsp tomato paste
  • 1 Tbsp cornflour
  • salt to season
  • pepper to season


1. Pre-heat the oven to 180c.

2. Remove the chicken from the bag, rinse in cold water and pat dry.

3. Place into a roasting dish, brush with melted butter and sprinkle with flour.

4. Place into oven for 30 minutes per 500g or until cooked through (check no pink juices - pierce between the leg and thigh joint).

5. Remove from roasting dish and allow to stand for 5 minutes before carving.

6. Meanwhile, remove surplus oil from the juices.

7. Place the pan onto a hot element, add the onions and cook for 1-2 minutes.

8. Add the mushrooms, parsley, tarragon, stock and paste.

Mix well and heat.

9. Blend the cornflour and 2tbsp water together, mix well into the liquids to create a delicious mushroom jus.

10. Carve the chicken and serve a little jus over the top.


Qty Price
Mainland Butter $6.00 ea
$6.00 ea
Fresh Produce Onions Brown $2.50 kg
$2.50 kg
Fresh Produce Meadows Mushrooms White Button $5.00 ea
$5.00 ea
Fresh Produce Parsley Curly $3.50 ea
$3.50 ea
Superb Herb Taragon Texas $4.00 ea
$4.00 ea
Campbells Real Stock Chicken Stock Liquid $2.50 ea
$2.50 ea
Wattie's Tomato Paste Concentrate $1.70 ea
$1.70 ea
Edmonds Cornflour Fielders $1.59 ea
$1.59 ea
Cerebos Salt Iodised Table Drum $2.39 ea
$2.39 ea
Champion High Grade Flour
arrow icon exclamation icon Out of stock Out of stock
Greggs Pepper Black Cracked $6.39 ea
$6.39 ea
Countdown Oven Ready Chicken Whole Country Style $10.90 ea was $15.00
$10.90 ea was $15.00