It is so easy and so tasty. You will need the following:
1.8kg chicken, the very best you can find. Organic, free-range chickens taste the best.
125g of unsalted butter
Make sure the chicken is at room temperature before you start. Then, with a pair of scissors, chop half the tarragon and half the chives so they sit on top of the chicken. Put the other half of the tarragon and chives inside the chicken’s cavity. Squeeze the lemon over the chicken then put the squeezed lemon halves inside the cavity. Then apply slices of the butter to the outside of the chicken, saving a slice to put in the cavity.
Roasting is the easy part. Get your oven up to 220°C and sizzle the chicken for fifteen minutes. After this turn the oven down to 190°C and spoon some of the lovely, buttery chicken juices over the chicken. Put it back in the oven for 17 minutes, then take it out again for more basting with the juices. Then back in the oven for another 10 minutes before basting again. Put the chicken back in the oven for 7 minutes.
After this time has elapsed take the chicken out of the oven. Cover it and the tray it was roasted in tin foil then put a tea towel over that. Give it 20 minutes to rest then carve and you should a have a lovely, flavoursome chicken.