Roast chicken with lemon and tarragon

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. In a bowl, mix the butter with the anchovy, chopped tarragon and lemon zest, then season.
2. With your hand, start at the neck end of the chicken and gently separate the skin from the breast. Spread the stuffing all over the breast. Transfer the chicken to a roasting tin, then season with salt and black pepper. Stuff the lemon wedges and remaining tarragon into the cavity of the chicken, then squeeze over the lemon juice. Pour the wine into the tin.
3. Roast for 60-70 minutes or until the skin is golden and crisp and the juices run clear when the thigh is pierced at the thickest point with a skewer. Rest on a warm serving plate for 10 minutes before serving.