Lemon and Tarragon Chicken

Ingredients
- whole chicken, size 16
- 90g butter, softened
- 1 Tbsp dried tarragon, plus extra to serve
- 1 garlic clove, crushed
- 1 lemon, quartered
- 2 spring onions, halved
- 2 Tbsp plain flour
- 1/2 cup white wine
- 1 cup chicken stock
Method
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1. Preheat oven to 180°C.
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2. Rinse chicken and pat dry with a paper towel.
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3. In a small bowl, using a fork, combine butter, tarragon and garlic. Gently slide fingers under breast skin to loosen, being careful not to split it.
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Rub half the butter mixture under the skin. Brush remaining butter over the outside of the chicken. Stuff chicken cavity with lemon and spring onions. Place chicken breast-side up in a roasting pan. Pour 1/4 cup water into pan.
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Bake for 1¼ hours until cooked when tested (juices will run clear).
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4. Remove chicken from pan and rest, loosely covered with foil for 10 minutes.
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5. To make the gravy, place pan with juices onto stovetop and bring to a simmer. Stir in flour and cook for 2-3 minutes until golden. Remove from heat. Stir in wine, then stock, until smooth. Return to heat and simmer for 2-3 minutes until gravy boils and thickens.
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6. Sprinkle chicken with extra tarragon. Serve carved with gravy.