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The easy to make recipe is done in a preheated skillet, no roasting pan or roasting rack! The only seasoning on the chicken was a one tablespoon of kosher salt and ½ teaspoon of freshly ground pepper. [We did find the chicken a tad salty for our taste.] The next time, I think I’ll use 1-1/2 to 2 teaspoons of salt instead. The oven temperature for preparing this chicken is very high, 450°. However, it’s roasted at this temperature for just 25 to 35 minutes. You’ll need a thermometer to make sure the breast reaches 120° and the thighs 135°. Next, the oven is turned off and the chicken remains in the oven for another 25-35 minutes. The breast meat should hit 160° and the thighs 175°. My chicken needed another 10 minutes or so to hit temperature. I did put the oven back on for the additional time. While the chicken was roasting a wonderful lemon-tarragon pan sauce is made. You’ll need a cup of chicken stock, Dijon mustard, butter, fresh lemon juice and fresh tarragon. I swapped fresh tarragon for dried and used just a teaspoon as dried herbs have a more concentrated flavor. The chicken came out fabulous! The meat was tender and oh so moist. The lemon-tarragon sauce brought the dish over the top. My husband raved about this dish last night. I was equally delighted as I got Animal Welfare Certified Organic Air-Chilled Whole Chicken, raised by Bell and Evans, on sale at Whole Foods for the Prime Member special of $2.29/lb. This is a perfect meal for busy parents or working couples. A little prep and then the chicken is popped in the oven. Quick sides of mashed potatoes and a veggie and you’ve got dinner done in just about an hour.
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