Roast chicken with tarragon butter

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. 

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