Roast Chicken with Lemon and Tarragon Butter


  • 1 (3- to 4-lb) quartered chicken
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon dried tarragon, crumbled
  • 1 teaspoon finely grated fresh lemon zest
  • ½ stick (¼ cup) unsalted butter, softened

1. Preheat oven to 500°F. 2. Stir together butter, zest, tarragon, salt, and pepper. 3. 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 car...

View full recipe at SpringPad


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