4 heritage carrots, in assorted colours, cut into quarters
1 tbsp finely chopped dill
1 fennel bulb, cut into quarters
1 garlic clove, crushed
1 tbsp finely chopped parsley
rosemary sprig
1 tbsp finely chopped tarragon
1 tsp Dijon mustard
2 tbsp caster sugar
dash olive oil
3 tbsp olive oil
1 tbsp white wine vinegar
125²µ/4½´Ç³ú butter, softened
20²µ/¾´Ç³ú butter
1 x 1.5kg/3lb 5oz ready-to-cook chicken