Poulet Rôti with Tarragon Butter

• 80 g Unsalted butter, softened
• 10 g Fresh tarragon
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 medium Lemon
• 4 cloves Garlic
• 1 medium Whole chicken, whole
• 150 ml Dry White Wine

1. Heat the oven to 200°C (390°F). In a bowl, mash together the butter, most of the tarragon, 1 tsp of the salt and 1/2 tsp of the pepper to make a soft herb butter.
2. Finely grate the lemon zest into the butter, then cut the lemon in half. Peel and lightly crush the garlic cloves.
3. Pat the chicken dry, then loosen the skin over the breast with your fingers. Spread about two thirds of the tarragon butter under the skin and rub the rest over the outside, then season with the remaining salt and pepper.
4. Put the lemon halves and garlic into the cavity, then set the chicken in a roasting pan. Roast for 20 minutes to start crisping the skin.
5. Reduce the oven to 180°C (355°F) and continue roasting for 45 to 55 minutes, basting once or twice with the pan juices, until the juices run clear and a thermometer reads 75°C (165°F) in the thickest part of the thigh. If the skin is browning too quickly, turn the oven down slightly.
6. Transfer the chicken to a board and rest for 10 minutes. Spoon off any excess fat from the roasting pan, then set the pan over a medium heat and stir in the wine, scraping up the browned bits, until the juices look glossy and slightly reduced.
7. Carve the chicken and arrange on a warm platter. Spoon the pan juices over the top and finish with the remaining tarragon.

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