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.

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