Roast Chicken with Tarragon, Garlic and Olives

There is nothing like tarragon, olives and garlic for elevating a humble roast chicken in a south-west France manner. Choose a medium-sized, organic or decent free-range roasting chicken, which may well be costly – I really think that we’ve become used to thinking of chicken as everyday food, when really it should be more special than that. Don’t bother with the small, meritless poussins, or spring chickens, as they invariably lack flavour. ‘Black leg’ chickens (also known as poulet noir