Roast Chicken with Lemon and Tarragon Butter

1. 1

   Preheat oven to 500F.

2. 2

   Stir together butter, zest, tarragon, salt, and pepper.

3. 3

   Pat chicken dry and arrange, skin sides up, in a shallow roasting pan (1 inch deep).

4. 4

   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.

5. 5

   Rub butter mixture evenly under skin of each piece of chicken, then rub top of chicken with butter remaining on your hands.

6. 6

   Season with salt and pepper.

7. 7

   Bake chicken in middle of oven until an instant-read thermometer inserted 2 inches into fleshy part of chicken (do not touch bone) registers 170F, about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.