Roast Chicken with Lemon and Tarragon Butter
Photo by Romulo Yanes
Ingredients
- 1 teaspoon fresh lemon zest
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 3- to 4-lb quartered chicken
- ¼ cup unsalted butter
- ½ teaspoon dried tarragon
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...
Chablis Wines from France
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