Tarragon & garlic butterfly chicken

READY IN 1¼ HOURS SERVES 8-10 GF RSF

Slathering a simple herb and garlic butter all over a chicken before it gets roasted delivers a sensational flavour for very little effort. It is also delicious tossed through new-season potatoes.

2 large (size 14 or 16) whole chickens 18-20 shallots, peeled, halved 4 tarragon sprigs

TARRAGON GARLIC BUTTER

100g butter, at room temperature 6 garlic cloves, crushed

½ cup tarragon leaves

2 tablespoons lemon juice

1 teaspoon salt

1 Preheat oven to 180°C fanbake.

Line a large roasting dish with baking paper for easy clean-up.

2 TARRAGON GARLIC BUTTER Place all the ingredients in a food processor and whizz to combine.

3 To butterfly the chickens, use a sharp pair of kitchen scissors or shears to cut down the backbone of each bird (you can cut down both sides of the backbone and remove it, or just cut down one side and leave it in). Place chickens, skin-side up, on a clean board and press flat with the palm of your hand until they form a butterfly shape. Spread the tarragon garlic butter evenly over each of the chickens on both sides.

4 Place chickens, skin-side up, in the prepared roasting dish with the shallots and tarragon. Roast until the chickens are golden, the juices run clear when they are skewered in the thickest part of the thigh and the liquids inside are brown, not red (about 40-45 minutes depending on size). Transfer to a board, cover with a clean tea towel and allow to stand for about 10 minutes before carving into portions.

5 Serve hot, warm or at room temperature with the cooked shallots, roasted root vegetables and salad.