Removed the stems from the tarragon and chop finely. Crush or chop the garlic finely
Using a wooden spoon, mix the chopped tarragon and garlic with the butter and a little salt. The end result should be a pale green herb butter
Carefully cut a slit in the skin of the chicken and loosen the skin, making sure that you don't open the edge of the 'pocket' up.
Scrape the carrots and cut into batons. Cut the fennel into slices, removing the central core. Half or quarter the potatoes. Peel the shallots and half them if they are large.
Mix all the vegetables with the olive oil, lemon juice and zest and season well with salt and pepper. Season the skin of the chicken with salt and pepper.
Lay the vegetables flat on a roasting pan and put the chicken supremes on top, skin side up
Roast for 30 -35 minutes until the chicken skin is crispy. Baste occasionally with the oil.
Serve garnished with a little fresh tarragon.
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