Preheat the oven to 220C/425F/Gas 7. Mash the lactose free butter and two-
Place the chicken into a roasting tin and rub the herb and garlic butter all over the outside and inside of the chicken.
Pour the wine into the roasting tin and place the tin into the preheated oven. Roast for 15 minutes, then turn the heat down to 190C/375F/Gas 5 and roast for a further 40 minutes, basting the bird from time to time with the juices from the pan, adding a little more wine or water if the tin becomes too dry.
When the chicken is golden-
Add the remaining chopped tarragon to the roasting juices in the tin, stir well and season to taste with salt and freshly ground black pepper.
To serve, carve the chicken and pile the slices onto serving plates. Drizzle over pan juices and serve immediately.
For the chicken
90g/3½oz lactose/dairy free butter
large handful fresh tarragon leaves, chopped
salt and freshly ground black pepper
1 tbsp garlic infused oil
1 x 1.75kg/3½lbs free-
125ml/4½fl oz white wine