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1
Preheat oven to 220u00b0C (450u00b0F).
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2
Rinse chicken under cold water.
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3
Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact.
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4
Tuck wing tips under chicken.
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5
Place chicken in roasting tin, breast-side up.
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6
Place tarragon and half the rosemary inside the chicken cavity.
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7
Using your hands, carefully separate the skin from the meat over the breast and thighs of the chicken.
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8
Place the butter between the skin and the meat, spreading it evenly under the skin.
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9
Lightly crush unpeeled garlic cloves and scatter over chicken with bay leaves, salt and remaining rosemary.
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10
Place carrots, sweet potatoes, potatoes and shallots around chicken, then drizzle with oil and sprinkle with pepper.
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11
Cover roasting dish with foil and roast for 35 minutes.
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12
Remove from oven and lower the temperature to 180u00b0C (350u00b0F).
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13
Take off foil and bake for a further 20 minutes, or until chicken is just cooked through and vegetables are tender.
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14
To test chicken, insert a skewer into the thigh and press against the meat- it is cooked when the juices run clear.
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15
The skin should be crisp and lightly browned.
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16
Remove chicken from oven, cover with foil and leave to rest in a warm place for 10 minutes.
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17
Remove chicken from tin and serve with the roast vegetables and some crusty sourdough bread.
