Summer Roasted Tarragon Chicken

Instructions

1. At least 40 mins before youre ready to cook, take chicken out of fridge and bring up to room temperature. Preheat the oven to 200 degrees fan. *
2. In a small bowl, mix butter, salt, pepper and tarragon. Place chicken in a deep roasting pan and cover the chicken with the tarragon butter. Stuff the chicken with both lemon half's.
3. *
4. Roast in the centre of pre-heated oven for 1 hour and 15 minutes, basting with the sizzling butter a couple of times during cooking. *
5. While the chicken roasts, boil the potatoes until just tender. Drain and add to a shallow roasting tray with olive oil, garlic cloves and a decent amount of salt and pepper. Mix well and roast for 20 minutes, remove from the oven and lightly crush the potatoes with the back of a spoon and return to the oven for another 20 minutes or until nice and deep golden and crispy. *
6. Lastly, in a serving bowl, toss the beans with the other ingredients and salt and pepper. *
7. Once the chicken is deeply golden and the juices run clear, make sure the potatoes are crisp and serve with the green bean salad and some mayonnaise if you like! *