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Roast Chicken with Tarragon Mushroom Jus

Roast Chicken with Tarragon Mushroom Jus

serving size icon
Serves 4


  • 1 tbsp Melted Butter
  • 1 tbsp Melted Butter
  • 1 Onion, finely chopped
  • 1 c Mushrooms, sliced
  • 1tsp Parsley, chopped
  • 1 tsp Tarragon, chopped
  • 375ml Chicken Stock
  • 1 tbsp Tomato Paste
  • 1 tbsp Cornflour
  • Salt to season
  • 1 tbsp Flour
  • Pepper to season
  • 1 Whole Chicken


Pre-heat the oven to 180c.

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

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

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

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

Meanwhile, remove surplus oil from the juices.

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

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

Mix well and heat.

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

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


Qty Price
Fresh Produce Onions Brown $1.70 kg
$1.70 kg
Fresh Produce Meadows Mushrooms White Button $4.00 ea
$4.00 ea
Fresh Produce Parsley Curly $3.50 ea
$3.50 ea
Greggs Herbs Tarragon Dried $2.39 ea
$2.39 ea
Campbells Real Stock Stock Chicken Liquid $2.19 ea
$2.19 ea
Wattie's Tomato Paste Concentrate $1.00 ea club price $1.49 non club member
$1.00 ea club price $1.49 non club member
Champion Flour High Grade $3.30 ea was $3.99
$3.30 ea was $3.99
Countdown Oven Ready Chicken Whole Country Style $14.50 ea
$14.50 ea
Mainland Butter $6.80 ea was $7.50
$6.80 ea was $7.50


Qty Price
Countdown Butter Salted $6.50 ea
$6.50 ea
Edmonds Cornflour Fielders $1.59 ea
$1.59 ea
Cerebos Salt Iodised Table Drum $2.39 ea
$2.39 ea
Greggs Pepper Black Cracked $6.39 ea
$6.39 ea