@phuonghan9701: Mặt nạ ngủ Laneige #skincareroutine

Phuong Han

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Tuesday 09 June 2026 15:28:04 GMT

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Whole roasted chicken + mustardy butter beans Proper, delicious comfort food. The roasted chick with mustardy, buttery tarragon beans is just chef’s kiss Whole chicken (1.9kg) A few big pinches flaky salt 100g salted butter 1 tbsp fresh thyme 1 tbsp fresh tarragon A few big glugs extra virgin olive oil 1 large lemon 5 garlic cloves 300ml double cream 3 tsp dijon mustard 3 tsp wholegrain mustard 1 heaped tbsp creme fraiche 1/4 tsp black pepper 570g jar butterbeans 2 tbsp fresh tarragon Get your whole chicken out of the fridge, pat dry and generously salt the inside + skin. Bring to room temp for 30 mins. Preheat the oven to 200C/ 390F. Make a herby butter by mixing softened butter, chopped thyme + tarragon and a pinch of salt in a bowl. Lift the skin of the chicken with a spoon and spread the butter under the skin and any leftover, massage on top of the skin. Then get a good couple of glugs of olive oil on top of the skin. Add a halved lemon and the garlic cloves inside the carcass. Get into the oven for 20 minutes. Remove from the oven, baste and turn the oven temperature down to 180C/ 350F and continue baking for a further hour and 10 minutes, taking the chicken out of the oven every 20 minutes to baste (1 hour 30 mins in total for a 1.9kg chicken). Remove from the oven and leave to sit for 20 minutes. Whilst it is resting, get a frying pan on low-medium heat and add double cream, wholegrain + dijon mustard, creme fraiche + mix. Add butterbeans (and about 1/2 the jars brine) and chopped tarragon and stir until all warmed through.Taste and add more mustard if you want it punchier! In a bowl, add some of the creamy, mustardy butterbeans and some chicken. Enjoy! #chicken #roastchicken #roastdinner #mealprep #comfortfood

Whole roasted chicken + mustardy butter beans Proper, delicious comfort food. The roasted chick with mustardy, buttery tarragon beans is just chef’s kiss Whole chicken (1.9kg) A few big pinches flaky salt 100g salted butter 1 tbsp fresh thyme 1 tbsp fresh tarragon A few big glugs extra virgin olive oil 1 large lemon 5 garlic cloves 300ml double cream 3 tsp dijon mustard 3 tsp wholegrain mustard 1 heaped tbsp creme fraiche 1/4 tsp black pepper 570g jar butterbeans 2 tbsp fresh tarragon Get your whole chicken out of the fridge, pat dry and generously salt the inside + skin. Bring to room temp for 30 mins. Preheat the oven to 200C/ 390F. Make a herby butter by mixing softened butter, chopped thyme + tarragon and a pinch of salt in a bowl. Lift the skin of the chicken with a spoon and spread the butter under the skin and any leftover, massage on top of the skin. Then get a good couple of glugs of olive oil on top of the skin. Add a halved lemon and the garlic cloves inside the carcass. Get into the oven for 20 minutes. Remove from the oven, baste and turn the oven temperature down to 180C/ 350F and continue baking for a further hour and 10 minutes, taking the chicken out of the oven every 20 minutes to baste (1 hour 30 mins in total for a 1.9kg chicken). Remove from the oven and leave to sit for 20 minutes. Whilst it is resting, get a frying pan on low-medium heat and add double cream, wholegrain + dijon mustard, creme fraiche + mix. Add butterbeans (and about 1/2 the jars brine) and chopped tarragon and stir until all warmed through.Taste and add more mustard if you want it punchier! In a bowl, add some of the creamy, mustardy butterbeans and some chicken. Enjoy! #chicken #roastchicken #roastdinner #mealprep #comfortfood

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