The title ‘roast chicken’ may be a little deceptive when in fact all it’s going to be is a roast chicken leg! That’s one of the features of this dish that makes it so exciting. Once you’ve tried it, you’ll be amazed at just how good a roasted chicken leg can be. For this recipe, I’m boning out the thigh bone, which will leave me space to fill with the flavoured tarragon butter. This melts as the chicken roasts and leaves a wonderful flavour in the chicken.