As the weather begins to cool, start off the roast season right with this delicious version of the classic roast chook.
1 fresh chicken (I used one from Waitoa)
50 grams butter, at room temperature
1 teaspoon Dijon mustard
1 tablespoon finely chopped tarragon leaves
finely grated zest 1 lemon
2 cloves garlic, crushed
sea salt and freshly
Preheat the oven to 180°C.
Wash the chicken inside and out under cold water then dry well with kitchen towels.
Carefully separate the skin from the breast of the chicken by running your fingers under the skin, keeping it intact.
Combine the butter with all the remaining ingredients and season with salt and pepper. Push a third of the butter into the space between the skin and flesh of one breast and then massage it down so the entire side is covered. Repeat with the other breast.
Season the cavity of the chicken, halve the zested lemon and place inside. Truss the chicken with kitchen string.
Smear the remaining butter over the chicken and place in a baking dish. Season with salt and pepper and pour ½ cup water into the base.
Roast for about 1¼ hours, or until the juices run clear when a skewer is inserted into the thigh. Carve and serve with the cooking juices.