Lemon-basil-garlic roast chicken

Ok, ok, the photo kind of sucks. I never take pretty photos of roast chickens - probably because it's too hard to fight off the husband, trying to cut into it. And wow, this was a delicious one. Definitely one of the best ones I've tried. Unfortunately, also one of the most unhealthy ones, with all that butter. But once in a while, do try it. It's well worth it, I promise.

1 chicken (mine was about 1.4 kilos)

50 g butter, softened

Zest from one lemon

1 garlic clove

Large bunch fresh basil

Salt

1 tsp Dijon mustard

4 tbsp creme fraiche

Mince the basil and the garlic, and mix with the butter and lemon zest.

Put the butter all over the chicken. Get some inside the skin, and some inside the chicken. Salt all over. Place in a snug oven-proof dish and roast at 175 degrees for about an hour. Check with a thermometer or a knife to see that the juices run clear.

Now, for the sauce. Drain off the juices from the chicken (mostly highly flavored butter) into a small saucepan. Add the Dijon and creme fraiche and whisk well over low heat.

Serve the chicken with the sauce, and some rice. We also has fried asparagus and zucchini