Poulet Rôti à l’Estragon (Roast Chicken with Tarragon)

• 1 medium Whole chicken, whole
• 60 g Unsalted butter, softened
• 4 cloves Garlic
• 20 g Fresh tarragon
• 2 tsp Fine sea salt
• 1 tsp Black pepper, freshly ground
• 1 tbsp Olive oil
• 1 medium Lemon
• 150 ml Dry White Wine

1. Heat the oven to 200°C (390°F). Pat the chicken dry, then set it in a roasting pan.
2. Finely chop the garlic and most of the tarragon, reserving a small handful of tarragon leaves for finishing. In a bowl, mash the butter with the garlic, chopped tarragon, salt and pepper until well combined.
3. Carefully loosen the skin over the breast and thighs with your fingers, then spread about two-thirds of the tarragon butter underneath the skin. Rub the remaining butter over the outside of the chicken, then drizzle with the olive oil.
4. Halve the lemon and place it in the cavity. Roast for 60 to 70 minutes, basting once or twice, until the skin is deep golden and the thickest part of the thigh reaches 74°C (165°F).
5. Transfer the chicken to a board and rest for 10 minutes. Spoon off excess fat from the roasting pan if needed, then place the pan over a medium heat and add the white wine, scraping up the browned bits; simmer for 2 to 3 minutes until slightly reduced.
6. Carve the chicken and spoon the lemon and white wine pan juices over the top. Finish with the reserved tarragon leaves and serve straight away.

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