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Roast Chicken with Lemon & Tarragon Butter

Source of Recipe


Gourmet, November 2002






List of Ingredients



• 1/2 stick (1/4 cup) unsalted butter, softened
  
• 1 tsp finely grated fresh lemon zest
  
• 1/2 tsp dried tarragon, crumbled
  
• 1/2 tsp salt
  
• 1 (3- to 4-lb.) quartered chicken
  






Instructions



1. Preheat oven to 500 degrees (F). Stir together butter, lemon zest, tarragon, salt and pepper.
   
   
2. Pat chicken dry and arrange, skin sides up, in a shallow roasting pan (1 inch deep). Loosen skin on chicken by gently working your fingers between skin and meat, keeping skin attached on one side and being careful not to tear skin. Rub butter mixture evenly under skin of each piece of chicken, then rub top of chicken with butter remaining on your hands. Season with salt and pepper.
   
   
3. Bake chicken in center of oven until an instant-read thermometer inserted 2 inches into fleshy part of chicken (do not touch bone) registers 170 degrees (F), about 30 minutes.
   
   Makes 4 servings.
   
   Start to Finish: 45 minutes