Roast Chicken with Green Herb Sauce

1 Rangitikei corn-fed free range butterflied chicken - Rosemary, Garlic and Lemon
knob of butter
sea salt and ground pepper
2 lemons, quartered
Green herb sauce
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
½ cup each tightly packed mint and parsley leaves
1 tablespoon capers
2 cloves garlic, crushed
sea salt and ground pepper

Preheat the oven to 180°C fan bake.
Green herb sauce: Whisk the oil, vinegar and mustard in a bowl and season with salt and pepper.
Place the herbs, capers and garlic on a chopping board and chop everything together to form a coarse chunky paste. Add to the bowl and combine.
Chicken: Season the flesh side of the chicken and place skin-side up on a lined baking tray. Dot with butter and season with salt and pepper. Put the lemon wedges around the chicken and roast for 40 minutes, basting often with the cooking juices. Remove from the oven and brush 2 tablespoons of the herb sauce over the skin of the hot chicken. Rest for 10 minutes before serving.
To serve: Joint the chicken and place on a platter along with the roasted lemon quarters. Spoon over the resting juices and serve with the following salad and crusty bread, if desired.

Serves 6