Lemon and tarragon roast chicken
INGREDIENTS
1.5 kg (3 lb 5 oz) free-range chicken
4 sprigs of fresh tarragon
55 g (2 oz) lightly salted butter, softened
1 large lemon, sliced
400 g (14 oz) baby new potatoes
400g (14 oz) small carrots (try Chantenay), trimmed
1 large red onion, peeled and cut into wedges
1 bulb garlic, cloves separated but still in skins
2 tbsp olive oil
125 ml (4 fl oz) dry white wine
METHOD
Preheat oven to 200°C/fan 180°C/gas 6. Run your hand under the skin on the chicken breast, taking care not to tear it. Remove the leaves from two sprigs of tarragon and mash with half the butter and some seasoning. Spread under the skin, then add some of the lemon slices and the remaining sprigs of tarragon. Melt the remaining butter. Halve any larger new potatoes and carrots and place in a large roasting tin. Scatter over the red onion and garlic. Season with salt and lots of black pepper and toss with the oil. Place the chicken on top and add any remaining lemon slices to the tin. Brush the melted butter all over the chicken. Pour the wine into the base of the tin and roast for 1 hour 20 minutes or until the juices run clear when the thickest part of the leg is pierced with a skewer. Lift the chicken off the veg and rest for 10 minutes before serving.
