Poulet Rôti (Garlic and Herb Roast Chicken)

• 1 medium Whole chicken
• 80 g Butter, softened
• 6 cloves Garlic
• 6 sprigs Fresh thyme
• 2 sprigs Fresh rosemary
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 Shallot
• 1 Lemon
• 200 ml White wine, dry

1. Heat the oven to 200°C (390°F). Pat the chicken dry with kitchen paper and set it in a roasting pan.
2. Finely chop 4 garlic cloves and strip the leaves from the thyme and rosemary. Mash the chopped garlic and herbs into the butter with 1 tsp fine sea salt and the black pepper to make a fragrant herb butter.
3. Gently loosen the skin over the breast with your fingers and push about two thirds of the herb butter underneath, spreading it as evenly as you can. Rub the remaining butter all over the skin, then season the outside with the remaining 1 tsp fine sea salt.
4. Peel and halve the shallots, then halve the lemon. Put the shallots, lemon halves, remaining 2 garlic cloves and any leftover herb sprigs into the roasting pan around the chicken.
5. Pour the white wine into the roasting pan and roast for 1 hour 10 minutes to 1 hour 20 minutes, basting once or twice, until the skin is deeply golden and the juices run clear when the thickest part of the thigh is pierced. If the skin colours too quickly, loosely cover the breast area with foil for the final part of roasting.
6. Transfer the chicken to a board and rest for 10 minutes before carving. Tip the roasting juices into a saucepan, squeeze in the roasted lemon, then simmer for 2 to 3 minutes to lightly reduce; taste and adjust seasoning if needed.

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