Method

1. Preheat oven to 190C.
2. Combine the butter, tarragon and parsley, lemon zest and salt in a bowl. Mix together until evenly incorporated into a smooth herb butter.
3. Remove the chicken from its packaging and pat dry. Using your hands gently separate the skin from the breast to make a pocket for the stuffing. Spoon in the herbed butter to fill the pocket then gently spread evenly to cover the breasts.
4. Cut the lemon in half and place into the cavity of the chicken.
5. Season the skin with sea salt and place into the preheated oven on a roasting tray.
6. Cook for 30 mins at 190C then turn the heat down to 160C and cook for 30 to 40 minutes until the meat is cooked through. Transfer to serving platter and set aside for at least 10 mins to rest.
7. Remove lemon from the cavity, squeeze juice over the top and drizzle with the remaining pan juices. Carve and serve.