French Roast Chicken
Prepare Ahead
The herb butter can be made up to 1 day in advance and kept chilled.
Instructions
1
Preheat the oven to 190°C (375°F/Gas 4). Add the herbs and garlic to the butter and combine. Ease your fingers between the breast skin and flesh of the chicken, being careful not to tear the skin, and spread the butter under the skin using your fingertips. Place the lemon inside the bird, then truss.
2
Put the chicken on a rack in a roasting pan. Pour all of the wine and three-quarters of the stock over the chicken, then season to taste with salt and pepper. Roast for 1 hour 25 minutes, or until the juices run clear when you pierce the thickest part of the leg. Using a large spoon, baste the bird with the pan juices during cooking. If the liquid evaporates from the bottom of the pan, add a little more wine.
3
Remove the chicken from the pan and allow to rest, covered with foil, for 10 minutes. Skim the fat from the pan, then add the remaining stock and bring to the boil, stirring, until slightly reduced, then strain into a jug and serve with the chicken.
Ingredients
- 4 tbsp herbs, chopped fresh, such as tarragon and flat-leaf parsley
- 2 garlic cloves, finely chopped
- 115g butter, unsalted, softened
- 1 chicken
- 1 lemon, pricked with a fork
- 120ml dry white wine
- 500ml chicken stock
- 1 pinch salt
- 1 pinch black pepper, freshly ground
Serves 4
Total time required 
- Preparation time:
- Cooking time:
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