Lemon Tarragon Chicken with Pan Sauce

Ingredients

• Juice from 1 large lemon
• ½ tsp. grated lemon zest
• ½ cup canned low-salt chicken stock
• 2 tsp. Dijon-style mustard
• 3 Tbs. unsalted butter, very soft
• 1 chicken (3-½ to 4 lb.), cut into quarters
• Freshly ground black pepper
• + 2 more ingredients
• • 1-½ tsp. coarse salt
  • 2 tsp. chopped fresh tarragon leaves

Heat the oven to 425°F. Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast. In a small bowl, mash the soft butter, lemon zest, 1 Tbs. of the lemon juice, the mustard, and the tarragon until well blended and smooth. Stir in 1 tsp. of ...

View full recipe at Fine Cooking