Ramsay Roast Chicken

A Ramsay roast chicken recipe that I could not resist jotting down before I forget. Serve with a nice laitue.

1 2 kg chicken, giblets removed
chopped tarragon
200 gr butter (room temperature)
3 heads of garlic, halved
EVOO
maldon sea salt
ground black pepper
400 gr cooked chickpeas, drained and rinsed
2 red chillies, sliced
1 lemon, zested
3 thyme sprigs, leaves only

dressing
laitue
balsamic vinegar
runny honey
maille mustard

1. pre-heat oven to 22 C, season inside of chicken
2. whip up tarragon and butter until combined, season with salt and pepper
3. loosen the skin over both chicken breasts, shove butter in
4. in a bowl, mix chickpeas, chillies, lemon zest, thyme and a dash of EVOO, mix well
5. spoon mixture into the chicken cavity and place the whole lemon at the entrance
6. place the garlic heads, cut side down, in a roasting tin
7. put the chicken on top and drizzle with EVOO
8. season the outside of the chicken with maldon sea salt and pepper, roast for 10-15 minutes until golden brown and beginning to crisp up
9. reduce heat to 180 C, continue roasting for 1 1/4- 1 1/2 hours until cooked through and golden all over
10. extract lemon from the cavity and spoon the stuffing into a large bowl; place the chicken on a warm platter, cover loosely with foil and set aside for 10-15 minutes
11. spoon the garlic out of the pan, squeeze the pulp into a sieve place over the bowl of the stuffing
12. slice the roasted lemon in half and squeeze the juice over the garlic; push the garlic and lemon juice through the sieve with the back of the spoon
13. mash the contents of the bowl with a potato masher, then add 1 tblsp of dressing; mix well then transfer to a serving bowl with a little more EVOO
14. serve alongside the chicken