| | ROAST
CHICKEN WITH LEMON AND TARRAGON BUTTER |
CHICKEN
1/2
stick (1/4 cup) unsalted butter, softened.
1 teaspoon finely grated fresh lemon
zest.
1/2 teaspoon dried tarragon, crumbled.
1/2 teaspoon salt.
1/2 teaspoon
black pepper.
1 (3- to 4-lb) quartered chicken.
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Active
time: 15 min Start to finish: 45 min
Preheat oven to 500°F. Stir
together butter, zest, tarragon, salt, and pepper. 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 1 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. Bake
chicken in middle of oven until an instant-read thermometer inserted 2 inches
into fleshy part of chicken (do not touch bone) registers 170°F, about 30
minutes.
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