Roast chicken with lemon, herb and Parmesan butter recipe

Ingredients

• 1 free-range chicken, approx 1.8–2kg (4–4.4lbs)
• 1 shallot, finely chopped
• 100 ml dry white wine
• 150 ml double cream
• 125 g unsalted butter, cubed and chilled
• 50 g Parmigiano Reggiano, grated
• 10 g flat-leaf parsley, large stalks removed and finely chopped
• 1 sprig of tarragon, leaves removed and chopped
• 1 tbsp lemon juice
• 2 pinches lemon zest
• 1 pinch each of salt and pepper