Ingham's Butterfly Chicken | French Roast Chicken Style

Ingredients

• 1.9kg Ingham’s whole chicken
• 750g potatoes, thickly sliced
• 4 shallots, peeled
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 parsnips, peeled, halved lengthways
• 1 bunch carrots, trimmed, peeled
• 50g butter, chopped
• 250g green beans, trimmed
• ¼ cup slivered almonds, toasted
• Lemon wedges, to serve
• 30g butter, melted
• 1 tablespoon finely chopped fresh tarragon
• 3 cloves garlic, crushed
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice