Weeknight Roast Chicken

By

ATK Recipe

"For a 3-1/2 to 4-pound chicken. If roasting a larger bird, increase the time when the oven is on in step 2 to 35 to 40 minutes. Cooking the chicken in a preheated skillet will ensure that the breast and thigh meat finish cooking at the same time. Serve with Tarragon-Lemon Pan Sauce, if desired (recipe follows). If making the sauce, be sure to save 1 tablespoon of the pan drippings."

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  • 10 mins
  • 80 mins

Ingredients

  • 1 TB kosher salt
  • 1/2 tsp pepper
  • 1 3-1/2 to 4-lb whole chicken, giblets discarded
  • 1 TB olive oil

Preparation

Step 1

1. Adjust oven rack to middle position, place 12-inch oven safe 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 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 behind 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 degrees and thighs register 175 degrees, 25 to 35 minutes.

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

TARRAGON•LEMON PAN SAUCE (MAKES ABOUT 3/4 CUP)
1 shallot, minced
1 cup chicken broth
2 teaspoons Dijon mustard
2 tablespoons unsalted butter

2 teaspoons minced fresh tarragon
2 teaspoons lemon juice
Pepper

While chicken rests, remove all but 1 tablespoon 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.

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