Tarragon-Roasted Free-Range Chicken

1. 1

   Preheat the oven to 450 degrees.

2. 2

   In a bowl, combine the butter, tarragon, shallot, zest, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper.

3. 3

   Mash with a spoon until smooth.

4. 4

   Remove the giblets and excess fat from the cavity of the chicken and sprinkle it inside and out with salt and pepper.

5. 5

   Using your fingers, loosen the skin over the breast and work 2/3 of the butter mixture into the space between the skin and breast meat.

6. 6

   Rub the remaining butter mixture over the skin and in the cavity.

7. 7

   Place the reserved tarragon stems in the cavity.

8. 8

   Transfer the bird to a roasting pan fitted with a rack and roast for 15 minutes.

9. 9

   Lower the heat to 375 degrees and continue to roast until the juices run clear when the flesh is pricked with a fork at the thickest part of the thigh, about 1 hour to 1 hour and 15 minutes.

10. 10

    Remove from oven and let stand for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.