Lemon and tarragon roast chicken

Lemon and tarragon roast chicken

The flavours of lemon and tarragon really enhance a succulent roast chicken. Stretch it to feed eight by serving with sausagemeat stuffing balls studded with chestnuts and apricots.


  • 100g/3½oz unsalted butter, softened
  • ½ bunch fresh tarragon, chopped
  • 1 lemon, grated zest
  • 3 garlic cloves, crushed
  • 1 free-range oven-ready chicken, about 1.8–2kg/4–4lb 8oz
  • salt and freshly ground black pepper

For the stuffing balls

For the gravy