Ingredients

• 1 x 1.6kg (3¼lb) firm corn-fed chicken
•   salt and freshly ground black pepper
• 2 small onions, peeled
• 1 whole bulb garlic
• 225g (8oz) unsalted butter, softened
• 2 tbsp fresh tarragon, chopped
• juice of 2 limes, juiced
• 4 large heads firm spring greens
• 6 tbsp olive oil
• 1 small red onion, sliced
• 900g (2lb) Jersey new potatoes
• 6 small sprigs fresh mint

Method

1. Preheat the oven to 200°C/gas 6.
2. Use kitchen paper to pat dry the chicken, then season the cavity with a generous amount of salt and pepper. Place the small onions and the bulb of garlic in the cavity.
3. Gently put your finger under the flap of skin by the neck of the bird and carefully lift the skin up and away from the meat, but be sure to leave the skin intact.
4. Mix together the softened butter, tarragon and lime juice and season, then carefully spread the mixture on the chicken flesh under the skin.

Notes