Fast Roast Chicken with Tarragon Butter & Carrots

Ingredients

• 1 butterflied chicken (about 1.6kg)
• Juice and finely grated rind of 1 lemon
• 2 bunches Dutch carrots, trimmed, scrubbed, halved
• 2 tbsp olive oil
• 2 tsp coarsely chopped thyme
• To serve: green leaf salad dressed with vinaigrette
• Tarragon butter
• 200 gm softened butter
• ¼ cup finely chopped tarragon
• 2 garlic cloves, finely chopped
• Finely grated rind of 1 lemon
• 1 tbsp finely chopped thyme