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Honey Roasted Chicken with Lemon and Tarragon
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Number of Servings: 4 |
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Ingredients: 1 Tablespoon(s) olive oil 1/4 Cup(s) honey 1 head garlic; unpeeled, halved horizont 1 3 pound chicken; rinsed and patted dry 1/2 Teaspoon(s) pepper 163/1250 Ounce(s) salt 6 Teaspoon(s) tarragon; chopped 1/8 Cup(s) butter; softened 2 lemons |
Directions: Put oven rack in middle position and preheat to 425i??F.
Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze
enough juice from same lemon to measure 2 tablespoons.
Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper.
Put chicken, breast side up, in a small roasting pan. Starting from neck
cavity, work your fingers gently between skin and flesh of breast to loosen
skin all the way to thighs without tearing. Put one fourth of tarragon
butter under skin of each breast, then rub skin from outside to spread
evenly.
Starting from large cavity, loosen skin on both sides of cavity with a
paring knife (to provide access to thighs), then work your fingers gently
between skin and flesh of thighs and drumsticks. Divide remaining tarragon
butter among thighs and drumsticks, rubbing skin from outside to spread
evenly. Season cavity and skin with salt and pepper, then halve remaining
lemon and put inside cavity along with garlic. Tie drumsticks together with
kitchen string.
Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt.
Roast chicken 30 minutes, then brush pan juices and half of honey mixture
over chicken and roast 10 minutes more. Brush chicken again with pan juices
and remaining honey mixture and continue to roast until thermometer
inserted in fleshy part of a thigh (do not touch bone) registers 170i??F,
about 20 minutes more.
Transfer chicken to a cutting board and let stand 10 to 15 minutes before
carving. Skim fat from pan juices and serve juices with chicken.
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