The thing about this dish is that it’s very little hassle with a very impressive sauce.
Heat the oven to 190C/fan 170C/ gas 5. In a bowl mix the crème fraiche, tarragon, parsley, garlic and lemon juice together. Season with salt and pepper.
Place the chicken in a roasting tray and spoon the crème fraiche mixture into the cavity of the chicken.
Rub the chicken with olive oil and season with salt and pepper. Roast for 1 hr 40 mins, basting occasionally, but taking care to keep the sauce inside the chicken.
Remove the chicken from the oven and place on a board to rest. Spoon the sauce out of the cavity into the roasting
tin. Place the tin over a medium heat and add the wine. Bring to the boil, whisking continuously until the sauce comes together. Pour into a serving jug.
Carve the chicken and serve with the sauce.
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