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1
Preheat the oven to 400F
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2
Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin.
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3
Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
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4
While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
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5
Lay the chickens, breast-side down, on top of the veg.
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6
Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil.
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7
Roast for 20 minutes.
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8
Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
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9
Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture.
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10
Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
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11
Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl.
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12
Skim any excess fat from the roasting tin.
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13
Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced.
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14
Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half.
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15
Stir in 1 tsp mustard, season to taste and strain into a gravy boat.
