Step 1

Preheat the oven to 200C/180C Fan/Gas

Step 2

Mix the butter, garlic, ginger, tarragon and lemon zest in a small bowl; season with salt and pepper.

Step 3

Loosen the skin of the chicken breast by gently pushing your fingers between the skin and the meat, taking care not to break the skin. Using your hand, spread the butter under the skin in an even layer.

Step 4

Transfer the chicken to a roasting tin and scatter the onions around it. Rub a little oil over the skin and legs, and season.

Step 5

Roast for about 1½ hours, or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Transfer to a board to rest. Remove the onions to a hot serving bowl.

Step 6

To make the gravy, sprinkle the flour over the fat in the roasting tin and whisk until combined. Pour in the wine and stock and whisk over a medium heat until thickened and smooth. Whisk in the redcurrant jelly, Worcestershire sauce and gravy browning, if using. Pour through a sieve into a jug, stir in the tarragon and season with salt and pepper.

Step 7

Carve the chicken and serve with the onions and gravy.