Step 1

Pre-heat the oven to gas mark 6, 400°F (200°C).

Step 2

Take the chicken from the fridge and remove the string that holds the legs of the bird together so that the joints are loose

Step 3

Place the chicken breast side down into the pan

Step 4

Add the chopped onion and garlic

Step 5

Cut the lemon in half and squeeze the juice all over the chicken and garlic and onion mixture, then cut the lemon into quarters and stuff some in to the chicken and the other parts into the tray

Step 6

Pour over the olive oil over everything in the pan

Step 7

Season and add the tarragon

Step 8

Place in the oven – check the chicken after about 40 mins if the skin looks brown turn the chicken over (I do this so that there is an even colour)

Step 9

When the bird is cooked ( to test for this slice the bird and if the juice that comes out is clear then your bird is cooked)

Step 10

Remove the chicken, along with the onions, garlic and lemon and leave to rest on one side – cover with foil

Step 11

With the juices in the pan add some chicken stock and the redwine and reduce until about half.

Step 12

Carve chicken and serve