ROAST CHICKEN WITH TARRAGON-LEMON PAN SAUCE
Steps:
- Place rack in middle of oven; place 12-in oven-safe 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 last 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. Transfer chicken, breast up, to preheated skillet in oven. Roast until breast registers 120 and thighs register 135, 25-35 min. Turn oven off and leave chicken in oven until breast registers 160 and thighs 175, 25-35 min. Transfer chicken to carving board and let rest, uncovered, for 20 min. Carve and serve. While chicken rests, remove all but 1 Tbsp fat from skillet using large spoon, leaving any fond and jus in the skillet. Place skillet over med-high heat, and shallot, and cook until softened, about 2 min. Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to 3/4 C, about 3 min. Turn off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste, cover and keep warm.
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