Roast chicken with herby lemon butter and hazelnut vinaigrette recipe | Sainsbury`s Magazine

Ingredients

• 1.8-2kg whole chicken
• 1 garlic bulb, halved horizontally
• 3 red onions, each cut into 6 wedges
• boiled new potatoes, to serve (optional)
• ½ x 20g pack chives, plus extra to serve
• ½ x 20g pack tarragon, leaves picked
• ½ tbsp Dijon mustard
• 3 garlic cloves, finely grated
• zest and juice of ½ lemon, plus extra zest to serve
• 125g salted butter, softened
• 1 preserved lemon, finely chopped
• 500ml pouch Inspired to Cook chicken stock
• 100g blanched hazelnuts, roughly chopped
• 150ml sherry vinegar
• 1 tsp Dijon mustard
• 100ml rapeseed oil