- CourseMain meal
- Prepare20 mins
- Cook1 hr
- Total time1 hr 20 mins
In a bowl, beat together the garlic, butter, tarragon and lemon zest; season and set aside. To spatchcock the chicken, place on a board, breast-side down, with the legs facing towards you. Using kitchen scissors, cut the bird along one side of the parson’s nose, through all the rib bones. Repeat this cut on the other side of the backbone, cutting as close as possible to the bone. Pull out the backbone and discard. Turn the chicken over and spread it out. Using the heel of your hand, press firmly on the breastbone to flatten the chicken to an even thickness.
Carefully lift the skin covering the breast and rub half of the tarragon butter over the flesh. Season the bird all over, then sit it, skin-side up, on a large, lipped roasting tin and rub the remaining butter all over it. Preheat the oven to 200ºC, gas mark 6. Add the halved lemons to the tray, then roast the chicken for 45-50 minutes or until the juices run clear and no pink meat remains.
Remove the chicken and lemons from the oven and transfer to a board, loosely covered with foil, to rest for 20 minutes. Put the roasting tin over a medium heat and add the wine; cook for a couple of minutes then add the stock and honey. Bring to a simmer and reduce by about ¹⁄³; season. Transfer the chicken to a warm serving platter, then tear over some tarragon leaves. Carve, drizzle with the sauce and serve with the lemon halves for squeezing over.