Roast Chicken with Lemon and Tarragon Butter
- ¼ cup unsalted butter
- 1 3- to 4-lb quartered chicken
- ½ teaspoon dried tarragon
- 1 teaspoon fresh lemon zest
- ½ teaspoon black pepper
- ½ teaspoon salt
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...