Herbed Roast Chicken

Ingredients

CHICKEN
1 (5-pound) whole chicken, giblets discarded
1⁄2 cup plus 1⁄4 teaspoon salt
6 scallions, green parts only, sliced thin
1⁄4 cup fresh tarragon leaves
1 tablespoon fresh thyme leaves
1 garlic clove, minced
Pepper
6 tablespoons unsalted butter, softened
1 tablespoon vegetable oil
SAUCE
1–1-1⁄2 cups low-sodium chicken broth
2 teaspoons all-purpose flour
1 teaspoon lemon juice
Salt and pepper

Instructions

FOR THE CHICKEN: Using kitchen shears, cut along both sides of backbone to remove it. Flatten breastbone and tuck wings underneath. Using sharp knife, lightly score skin of thighs and legs, making 2 slashes on each part about 1⁄8 inch into meat and about 3⁄4 inch apart. Dissolve 1⁄2 cup salt in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 1 hour.
Meanwhile, adjust oven rack to middle position and heat oven to 450 degrees. Place scallions, tarragon, thyme, garlic, 1⁄4 teaspoon pepper, and remaining 1⁄4 teaspoon salt on cutting board; mince to fine paste. Transfer herb paste to medium bowl, add butter, and mix until combined. Transfer 2 tablespoons herb butter to separate bowl and refrigerate; set aside remainder at room temperature.
Remove chicken from brine and pat dry with paper towels. Using your fingers, gently loosen center portion of skin covering each side of breast; place 1 tablespoon softened herb butter under skin, directly on meat in center of each side of breast. Gently press on skin to distribute butter over meat. Season with pepper.
Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Place chicken skin side down in skillet and reduce heat to medium. Cook until lightly browned, 8 to 10 minutes. Transfer skillet to oven and roast chicken for 25 minutes. Using 2 large wads of paper towels, flip chicken skin side up. Using spoon or spatula, evenly coat skin with remaining softened herb butter and return to oven. Roast chicken until skin is golden brown, breast registers 160 degrees, and thighs register 175 degrees, 15 to 20 minutes. Transfer chicken to carving board and let rest for 20 minutes.
FOR THE SAUCE: While chicken rests, pour pan juices into fat separator; allow liquid to settle for 5 minutes. Pour juices into 2-cup liquid measuring cup and add enough chicken broth to measure 1-1⁄2 cups. Heat 2 teaspoons fat from fat separator in now-empty skillet over medium heat until shimmering. Add flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth, scraping up any browned bits. Bring to rapid simmer and cook until reduced to 1 cup, 5 to 7 minutes. Stir in any accumulated chicken juices; return to simmer and cook for 30 seconds. Off heat, whisk in cold herb butter and lemon juice and season with salt and pepper to taste. Carve chicken and serve, passing sauce separately.

Herbed Roast Chicken

Ingredients

Instructions

Tags

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