1 whole chicken
1 tbs. tarragon, chopped
1 tbs. marjoram, chopped
3 cloves garlic, minced
125 gm. butter, softened
salt and pepper
zest of 1 lemon
juice of 1 lemon

Place herbs, garlic, zest and butter in a bowl and combine well. Set aside.

Using a sharp knife, cut chicken in half lengthwise. You may have to push or tap the knife sharply to cut the bone. Remove the backbone (i.e. the bottom of the bird) in the same manner.

Place half the chicken, skin side up, on a firm surface and using the heel of one hand, covered by the other, push quite firmly and sharply so that the half flattens out. Repeat with the other half. Using your fingertips, gently release the skin from the flesh and stuff half the butter mix under the skin on each piece.

Smear lemon juice over the skin of each piece and sprinkle with salt and pepper.

Bake at 180°C/350°F for approx. 30-40 minutes, depending upon the size of the chicken.

Submitted by: chefdave