Weeknight Roast Chicken with Tarragon-Lemon Pan Sauce

adapted from Cook's Magazine, September 2011
by Jeanne Milligan

serves 4

one 3 1/2 to 4-pound whole chicken, giblets discarded
1 tablespoon olive oil
1 tablespoon Kosher salt
1/2 teaspoon pepper
1 shallot, minced
1 cup low-sodium chicken broth
2 teaspoons Dijon mustard
2 teaspoons minced fresh tarragon
2 teaspoons lemon juice
2 tablespoons unsalted butter

Adjust oven rack to middle position, place a 12-inch oven-safe skillet on rack and heat oven to 450 degrees. Pat chicken dry with paper towels. Rub entire chicken with oil. Sprinkle all over with salt and pepper and rub with hands to coat evenly. Tie legs together and tuck wing tips behind back.

Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts and thighs register 130 to 135 degrees, about 30 to 35 minutes. Turn off oven and leave chicken in oven until breasts and thighs register 170 degrees, 25 or 35 minutes more. Transfer chicken to carving board and let rest uncovered, for 20 more minutes.

While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will bevery hot), leaving any fond ("bits") and jus in skillet. Place skillet over medium-high heat, add shallot and cook until softened, about 2 minutes. Whisk in broth and mustard, scraping skillet bottom with a wooden spoon to loosen fond and dissolve the mustard. Bring to a boil and reduce by a quarter to obtain 3/4 cup of sauce. Remove from heat and stir in tarragon and lemon juice. Then whisk in butter. Keep warm until serving.

Carve chicken and serve with the sauce.

This is an incredibly delicious chicken dish, very easy to prepare.