- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 40 minutes
- Effort: medium
- 100 g cream cheese
- 25 g butter, softened
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp snipped chives
- 1 tbsp chopped mint
- 1 tbsp chopped tarragon
- 1 tbsp chopped chervil
- 2 cloves garlic, chopped
- 1/2 lemon, zest only
- 1 tsp salt
- 2 small chickens, with the legs taken off and the breasts left on the bone (chicken crowns)
For the tomato concasse
- 2 large shallots, finely sliced
- 1 clove garlic
- 500 g plum tomatoes
- 4 tbsp olive oil
- 2 tbsp shredded basil
1. Preheat the oven to 200C/180C fan/gas 6.
2. In a bowl mix the cream cheese, chopped herbs, garlic, lemon and butter and beat together well. Season to taste.
3. Loosen the skin of the chicken away from the breast meat with your fingertips and carefully spread the herb cream between the skin and the flesh, trying not to break the skin.
4. Place in a roasting tin and season well.
5. Roast the chicken crowns for about 40 minutes by which time they should be nice and golden and cooked through.
6. For the tomato concasse: peel and finely slice the shallots then smash, peel and puree the garlic. Set aside. Using a sharp knife, core the tomatoes and score a cross in the bottom. Place them in a bowl and cover with boiling water, leave for 20 seconds then remove and quickly take the skins off.
7. Quarter the tomatoes and remove the seeds. Roughly dice the tomatoes and set aside.
8. Pour the olive oil into a saucepan and heat gently. Add the shallots and the garlic and fry lightly, and then add the tomatoes and heat through gently.
9. Take the chicken out of the oven and rest for a few minutes before carving.
10. To serve, stir the basil into the tomato concasse and divide equally among 4 warm plates. Arrange the carved chicken on top.
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