This is really simple yet really impressive, tying the chicken breasts up with string, keeps the butter inside and makes the breast tender and full of flavour.

If there is no tarragon available its also tasty with a sprig of rosemary, or any other of your favourite herbs try “ hard tough herbs” such as oregano or thyme leaves. Be careful not to use too much as they can taste a bit “soapy”, if you are heavy handed.

Roast chicken with tarragon butter

Prep time 20 minutes cooking time 25 minutes

50g butter, softened

2 cloves garlic, crushed

5 Tarragon sprigs, 1 sprig chopped

1 tsp dried chilli, chopped

4 x chicken breasts, skin on with wing tip attached

2 Tbsps extra virgin olive oil

2 lemons, halved

1 Preheat oven to 180c -160 c fan forced.  Combine butter with garlic, chopped tarragon, and chilli. Push a small amount under the skin of each chicken breast.Lay a small sprig of tarragon on the top of
each breast and tie with cooking twine to secure.

2 Heat oil an oven proof frypan till medium high heat and sear chicken pieces, for 5 minutes
each side, till golden.  Add lemons and sear, cut side down for a couple of minutes till brown.Cook in oven for 18-20 minutes till golden brown and cooked through.  Remove from oven and cover with foil. Allow to rest for 10 minutes. Remove string and slice. Serve with roasted carrots and parsnips.