Please Milly, can I have some more?

Step by step

1. Set your oven to high, gas mark 5, 375°F (190°C)

2. Make sure your butter is at room temperature. Add to a bowl, if you’re using fresh tarragon, coarsely chop half of it and add to the butter, save the rest for stuffing into the bird. If using dry add all to the butter mix. Crush your garlic and add to butter mix. Use a knife to cut the zest from one lemon then coarsely chop and add to butter. Squeeze the juice of half a lemon into the bowl. Set aside the remaining lemon. Add 2 tablespoons of Chief’s Green seasoning to bowl. Mix everything together – it will look messy. Season with salt and pepper.

3. Wash and dry your chicken and place in a baking roasting tray big enough to fit the bird and baby potatoes in. Now gently put your fingers between the chicken breast and skin to loosen the skin. Using a cutlery knife place a generous amount of butter mix under the skin on the breast. Use your hand in a stroking motion to spread it out. Leave enough mix to put on top of the skin as well. If you want extra crispy skin sprinkle the skin with a pinch of salt. Place the remaining one lemon and handful of fresh Tarragon into the cavity of the bird.

4. Add your new or baby potatoes and put in the middle of your oven. Cooking time for small/medium bird just over an hour but general rule is allow 20 minutes per lb (450 g). Baste your chicken with the juices after 30 mins and return to the oven. When the juices are running clear you bird’s done! Once your bird is out the oven, carefully, using a wooden spoon place it into the cavity of the bird and lift the chicken up tipping it forward towards you so all the juices run into the baking tray.

5. Boil your petit pois quickly so they are still slightly al dente, drain and pour with cold water to cool. Add them to a handful of rocket leaves and finish with a splash of balsamic vinegar and black pepper. Carve your bird and serve with roasted new potatoes, juices from the chicken and rocket leaves.