Easter chicken with tarragon and lemon butter

Classic Swedish Easter roast chicken with herby tarragon butter tucked under the skin, roasted with lemon and garlic. A festive and aromatic centrepiece for the Easter table.

Ingredients

• 1 whole chicken (approx. 1.5 kg)
• 100 g butter, softened
• 2 tbsp fresh tarragon, finely chopped (or 1 tsp dried)
• 1 lemon, zest and juice
• 3 garlic cloves, crushed
• 1 tsp salt
• 0.5 tsp black pepper
• 1 lemon, halved (for stuffing)
• 4 sprigs fresh tarragon (for stuffing)
• 2 tbsp olive oil

Method

1. 1Preheat the oven to 200°C. Remove the chicken from the fridge 30 minutes before cooking.
2. 2Mix butter with chopped tarragon, lemon zest, crushed garlic, salt and pepper until smooth.
3. 3Gently loosen the skin from the breast with your fingers. Push the tarragon butter under the skin and spread evenly.
4. 4Rub the outside of the chicken with olive oil, salt and pepper. Place the halved lemon and tarragon sprigs inside the cavity.
5. 5Place the chicken breast-side up in a roasting tin. Squeeze over a little lemon juice.
6. 6Roast for 60–70 minutes, basting with the pan juices every 20 minutes.
7. 7Check that the juices run clear (not pink) and the internal temperature is 74°C at the thigh joint.
8. 8Rest the chicken under foil for 10 minutes before carving.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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