- 1 chicken (organic)
- 2 cloves of garlic
- Small bunch of tarragon, chopped
- Sea salt
Chop the garlic into small pieces. Make some small incisions in the chicken breasts and thighs and push a small bit of garlic and tarragon under the skin. Smear the chicken with butter and sprinkle the salt all over.
Stand the chicken on a grill rack in the full-size roasting tin. Make a dome out of silver foil and put it over the chicken. Slide the tin into the roasting oven on the lowest set of runners. Cook for 20 minutes per 500g (18 oz) plus 30 minutes.
Take the foil off about 45 minutes before the end of the cooking time to allow the chicken to brown. Serve with mashed or roast potatoes, rice or a crisp green salad.