Roasted Chicken with Tarragon Sauce
- 1 tablespoon kosher salt
- 1/2 teaspoon pepper
- 1 whole chicken
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 cup chicken broth
- 2 teaspoons Dijon mustard
- 2 tablespoons butter
- 2 teaspoons minced fresh tarragon
- 2 teaspoons lemon juice
Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.
Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes.
Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.
Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve.
For the pan sauce:
While chicken rests, remove all but 1 tablespoon of fat from skillet, leaving any fond and jus in skillet. Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes.
Stir in broth and mustard, and deglaze the pan. Simmer until reduced to ¾ cup, about 3 minutes.
Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste. Serve with chicken.