Ingredients

• 1.8kg organic free-range chicken
• 1 lemon
• 4 sprigs fresh tarragon
• 1 bunch large Dutch carrots, trimmed, peeled
• 4 small parsnips, trimmed, peeled, cut in half lengthways
• 4 small leeks, trimmed
• 1kg small chat potatoes
• 1/4 cup olive oil

Sauce

• 2 egg yolks
• 2 tablespoons lemon juice
• 2 tablespoons fresh tarragon leaves, finely chopped
• 125g butter, melted

Method

• Step 1 Preheat the oven to 200°C. Rinse the chicken inside and out with cold water and pat dry with paper towel. Using your fingers, gently loosen the skin from the breast to form a pocket. Thinly slice half the lemon. Place 2 tarragon sprigs and 3-4 slices of lemon under the skin on each side of the chicken breast. Season well with freshly ground black pepper and sea salt flakes. Put the remaining lemon half and tarragon sprigs into the chicken cavity. Tie the legs together with kitchen twine and tuck the wings underneath the chicken.
• Step 2 Place the vegetables in a large roasting pan. Add the oil and toss until well coated. Place a wire rack above the vegetables and put the chicken on top. Bake for 1 hour 10 minutes or until cooked through. To check if the chicken is cooked, pierce the thickest part of the thigh with a skewer and if the juices run clear, the chicken is ready.
• Step 3 Meanwhile, prepare the sauce. Place the egg yolks, lemon juice and tarragon into a food processor. Process for 30 seconds or until combined. With the motor running, slowly add the warm melted butter until a thick, creamy sauce forms.
• Step 4 Serve the chicken with the roasted vegetables and sauce.