Weeknight Roast Chicken (Tarragon-Lemon Pan Sauce) (Cook's Illustrated)

By ctaubenheim

Ingredients

• 1 Tbsp kosher salt
• 1/2 tsp pepper
• 1 (3 1/2 - 4 pounds)whole chicken, giblets discarded
• 1 Tbsp olive oil
• TARRAGON-LEMON PAN SAUCE
• 1 shallot, minced
• 1 cup chicken broth
• 2 tsp Dijon mustard
• 2 Tbsp unsalted butter
• 2 tsp minced fresh tarragon
• 2 tsp lemon juice
• Pepper

Details

Servings 4
Preparation time 10mins
Cooking time 65mins

Preparation

Step 1

1. Adjust oven rack to middle position, place 12 inch ovensafe skillet on rack, and heat oven to 450. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle salt mixture evenly over surface of chicken, then rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips with back.

2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breast registers 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn oven off and leave chicken in oven until breast registers 160 and thighs register 175, 25 to 35 minutes.

3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. Carve chicken and serve.

TARRAGON-LEMON PAN SAUCE (makes about 3/4 cup)
While chicken rests, remove all but 1 Tbsp fat from skillet (handle will be very hot) using large spoon, 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, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to 3/4 cup, about 3 minutes. Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste; cover and keep warm.