Tarragon Chicken
1 3- to 4-pound chicken
3/8 cup chopped fresh tarragon
Juice and grated zest of 1 lemon
1/2 cup olive oil
Malden salt or other flaky sea salt
Butterfly chicken by placing it breast-side down and, using kitchen
shears, cutting along both sides of backbone and through small rib
bones. Discard backbone, and place chicken in a large plastic bag
with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and
olive oil. Expel as much air as possible from bag, and make sure
marinade coats chicken. Refrigerate for at least 1/2 hour and up to
24 hours.
Heat oven to 450F. Place chicken in a roasting pan, spread flat,
breast side up. Roast until skin is crisp and golden, 35 to 45
minutes.
Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer
to a platter, and garnish with remaining tarragon |