Ingredients
- 1.8 kg free-range chicken
- 2 tbsp butter
- 1 1/2 tbsp Dijon mustard
- 2 tbsps chopped tarragon
- salt and pepper
- 1 lemon, cut in half
- 2 tbsp olive oil
- 1 tbsp butter, extra
Method
Pre-heat oven to 180C.
Rinse the chicken in cold water and pat dry with kitchen paper.
Mix together the butter, Dijon mustard and chopped tarragon.
Gently separate the skin from the breast by pushing two fingers in between the skin and the meat. Stuff the tarragon butter underneath the skin on both sides.
Season the cavity with a little salt and pepper and stuff the lemon inside.
Drizzle the chicken with olive oil, place a few dots of the extra butter on top and season liberally all over with salt and pepper.
Roast for 60-70 minutes, basting every 20 minutes.
To serve
Rest for 10 minutes before serving.
This recipes is featured in the book, Winter is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
