Nidderdale Chicken with Tarragon

1. Pre-heat the oven to 220 degrees.
2. Place the chicken in a roasting tin.
3. Mash the butter and most of the tarrogan together and season with black pepper and salt.
4. Crush the garlic cloves to a mush and stir into the herb butter.
5. Smear the chicken all over, inside and out with the herb butter, then pour the wine into the roasting tin.
6. Place in the preheated oven for fifteen minutes, then turn down the oven to 190 degrees and continue roasting for 45minutes or until the juices run clear when the bird is pierced with the point of a knife.
7. Baste the bird from time to time with the juices from the roasting tin, adding more wine if needed.
8. Turn the oven off and leave the chicken for ten minutes before carving.
9. Stir the remaining tarragon into the roasting juices, check for seasoning and serve the chicken with the roasting juices.

Source: Our Collection - Farmison