Instructions: Preheat the oven to 220 degrees C/425 degrees F/gas mark 7.

Place the chicken in a roasting tin.

Mash the butter and most of the tarragon together and season with black pepper and salt.

Crush the garlic cloves to a mush and stir into the herb butter.

Smear the herb butter over the chicken inside and out then pour the wine into the roasting tin.

Put in the oven for 15 minutes then turn the heat down to 190 degrees C/375 degrees F/gas mark 5 and roast for a further 40 minutes.

Baste the bird from time to time with the juices from the pan adding a little more wine or water if necessary.

Turn the oven off end leave the chicken for 10 minutes before carving by which time the bird will be thoroughly tender but juicy.

Serve with the roasting juices into which you have thrown the rest of the tarragon and checked for seasoning.

Serves 4

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