Lemon & Tarragon Butter Chicken

I'm in quite a cooking funk at the moment. I can't seem to think of anything to do, and I'm quite stressed now that the summer vacation is over and we're all back at work. So, we've decided to try the company Middagsfrid for a week - they deliver groceries and recipes, and we do the cooking. We got our first delivery last night and it looks decidedly promising - maybe not the most exciting of recipes, but most things sound very tasty and the ingredients all looked great. I'll update as I cook, and let you know what I think!

Anyway. I made this chicken a few weeks ago, and it's absolutely splendid. I had tarragon in my garden, and it was a great match with the lemon zest and garlic - but basil or thyme would also be great. Or all three! Any fresh herbs really - you can't go wrong...

Lemon & Tarragon Butter Chicken
Serves 4

1 small chicken
50 g butter, at room temperature
1 garlic clove (small-ish)
2 lemons - the zest only, grated
1 tbsp fresh tarragon, finely chopped
salt, pepper

500 g potatoes
8 small fresh yellow onions

Mince the garlic, and mix with the lemon zest, tarragon, butter, salt and pepper. Rub this all over the chicken, pushing some underneath the skin as well.

Peel the potatoes and cut into smaller pieces. Cut the onions in halves or quarters, depending on size. Place all the veggies in an oven-proof dish, and then the chicken on top.

Cook in the oven at 175°C for about 40 minutes. Check to make sure the chicken is completey cooked through.

Recipe in Swedish:
Kyckling med citron & dragonsmör