A juicy and succulent roast chicken with Tarragon, the perfect match.
Pre-heat the oven to 220 degrees.
Place the chicken in a roasting tin.
Mash the butter and most of the tarrogan together and season
with black pepper and salt.
Crush the garlic cloves to a mush and stir into the herb
Smear the chicken all over, inside and out with the herb
butter, then pour the wine into the roasting tin.
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.
Baste the bird from time to time with the juices from the
roasting tin, adding more wine if needed.
Turn the oven off and leave the chicken for ten minutes before
Stir the remaining tarragon into the roasting juices, check for
seasoning and serve the chicken with the roasting juices.