Directions:
- FOR THE CHICKEN:.
- Butterfly chicken and flatten breastbone.Tuck wings behind back.Using sharp knife, lightly score skin of thighs and legs,making 2 shallow cuts on each part about 1/8 inch into meat and about 3/4 inch apart.
- Dissolve 1/2 cup salt in 2 quarts cold water in large container. Submerge chicken in brine,cover with plastic wrap, and refrigerate 1 hour.
- Meanwhile,adjust oven rack to middle position and heat oven to 450 degrees.
- Place tarragon, thyme, scallions, garlic, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper on cutting board; mince to fine paste.
- Transfer herb paste to medium bowl and add butter. Using fork or stiff rubber spatula, mix until combined.
- Transfer 2 tablespoons herb butter to small bowl and refrigerate; set aside remainder at room temperature.
- Remove chicken from brine and rinse under cold water; pat dry with paper towel.
- Using fingers, carefully seperate skin from each side of breast to form pocket. Place 1 tablespoon softend herb butter in each pocket (one tablespoon on each breast).Using spoon or fingers, spread butter over breast meat in pocket under the skin.
- Season skin with pepper.
- Heat oil in ovensafe 12-inch skillet over medium-high heat until just smoking.
- Place chicken skin-side down in skillet and reduce heat to medium.
- Cook until lightly browned, 8 to 10 minutes.
- Transfer skillet to oven and roast chicken 25 minutes.
- Using tong, flip chicken so skin-side is facing up. Using spoon or spatula, evenly coat chicken skin with remaining softened butter and return to oven.
- Roast chicken until skin is golden brown and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thight, 15 to 20 minutes.
- Transfer chicken to carving board and let rest, uncovered, 20 minutes.
- FOR THE SAUCE:.
- While chicken rests, pour pan juices into fat separator; allow liquid to settle 5 minutes.
- Pour juices into 2-cup measuring cup and add enough chicken broth to measure 1 1/2 cups.
- Add 2 teaspoons fat from fat separator to skillet and place over medium heat.
- When fat is shimmering, add flour and cook, stirring constantly, until golden, about 60 seconds.
- Add broth and bring to simmer, scraping pan bottom to loosen browned bits.
- Simmer rapidly until reduced to 1 cup, 5 to 7 minutes.
- Stir in any accumulated chicken juices from carving board; return to simmer and cook 30 seconds.
- Remove pan from heat, whisk in cold herb butter and lemon juice; season with salt and pepper.
- Carve chicken and serve, passing sauce separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 457.45 Kcal (1915 kJ) | ||
| Calories from fat | 348.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.72g | 60% | |
|---|---|---|---|
| Cholesterol | 147.83mg | 49% | |
| Sodium | 14260.33mg | 594% | |
| Potassium | 427.2mg | 9% | |
| Total Carbs | 4.92g | 2% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 23.51g | 47% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.1mg | 12% | |
| Calcium | 71.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 156.19 Kcal (654 kJ) | ||
| Calories from fat | 118.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.22g | 60% | |
|---|---|---|---|
| Cholesterol | 50.47mg | 49% | |
| Sodium | 4868.84mg | 594% | |
| Potassium | 145.86mg | 9% | |
| Total Carbs | 1.68g | 2% | |
| Sugars | 0.17g | 2% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 8.03g | 47% | |
| Vitamin C | 3.5mg | 17% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.7mg | 12% | |
| Calcium | 24.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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