1/2 cup butter or margarine, softened
2 tbsp. lemon juice
l 1/2 tsp. tarragon leaves
2 1/2 tsp. salt
Brush chicken inside and out with lemon juice and salt. Mix butter with tarragon and generously rub skin of chicken, saving some of the tarragon butter to place in the cavity of the chicken.
Place bird on rack in roasting pan, roast in moderate oven 190°C (375°F) for l hour and 20 minutes or until done. Baste occasionally with pan drippings.
Serve with roasted potatoes, cooked carrots, green beans and white onions.
NOTE The general rule when using Tarragon in cooking is to add it at the end of a recipe for the most flavour.