Herbed Roast Chicken

Total Time: 2 hrs 20 mins Preparation Time: 1 hr Cook Time: 1 hr 20 mins

Ingredients

• Servings: 3
• 1 (5 lb) whole chickens, trimmed of excess fat, giblets discarded
• 1/2 cup table salt, plus 1/4 teaspoon
• 1/4 cup fresh tarragon leaves, lightly packed
• 1 tablespoon fresh thyme leave
• 6 medium scallions, green parts sliced thin (about 2/3 cup)
• 1 medium garlic clove, minced (about 1 teaspoon)
• 1/4 teaspoon ground black pepper
• 6 tablespoons unsalted butter, softened
• 1 tablespoon vegetable oil
• 1 1/2 cups low sodium chicken broth
• 2 teaspoons unbleached all-purpose flour
• 1 teaspoon fresh lemon juice

Recipe

• 1 for the chicken:.
• 2 butterfly chicken and flatten breastbone.tuck wings behind back.using sharp knife, lightly score skin of thighs and legs,making 2 shallow cuts on each part about 1/8 inch into meat and about 3/4 inch apart.
• 3 dissolve 1/2 cup salt in 2 quarts cold water in large container. submerge chicken in brine,cover with plastic wrap, and refrigerate 1 hour.
• 4 meanwhile,adjust oven rack to middle position and heat oven to 450 degrees.
• 5 place tarragon, thyme, scallions, garlic, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper on cutting board; mince to fine paste.
• 6 transfer herb paste to medium bowl and add butter. using fork or stiff rubber spatula, mix until combined.
• 7 transfer 2 tablespoons herb butter to small bowl and refrigerate; set aside remainder at room temperature.
• 8 remove chicken from brine and rinse under cold water; pat dry with paper towel.
• 9 using fingers, carefully seperate skin from each side of breast to form pocket. place 1 tablespoon softend herb butter in each pocket (one tablespoon on each breast).using spoon or fingers, spread butter over breast meat in pocket under the skin.
• 10 season skin with pepper.
• 11 heat oil in ovensafe 12-inch skillet over medium-high heat until just smoking.
• 12 place chicken skin-side down in skillet and reduce heat to medium.
• 13 cook until lightly browned, 8 to 10 minutes.
• 14 transfer skillet to oven and roast chicken 25 minutes.
• 15 using tong, flip chicken so skin-side is facing up. using spoon or spatula, evenly coat chicken skin with remaining softened butter and return to oven.
• 16 roast chicken until skin is golden brown and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thight, 15 to 20 minutes.
• 17 transfer chicken to carving board and let rest, uncovered, 20 minutes.
• 18 for the sauce:.
• 19 while chicken rests, pour pan juices into fat separator; allow liquid to settle 5 minutes.
• 20 pour juices into 2-cup measuring cup and add enough chicken broth to measure 1 1/2 cups.
• 21 add 2 teaspoons fat from fat separator to skillet and place over medium heat.
• 22 when fat is shimmering, add flour and cook, stirring constantly, until golden, about 60 seconds.
• 23 add broth and bring to simmer, scraping pan bottom to loosen browned bits.
• 24 simmer rapidly until reduced to 1 cup, 5 to 7 minutes.
• 25 stir in any accumulated chicken juices from carving board; return to simmer and cook 30 seconds.
• 26 remove pan from heat, whisk in cold herb butter and lemon juice; season with salt and pepper.
• 27 carve chicken and serve, passing sauce separately.