Weeknight Roast Chicken
Ingredients
The chicken
-
1
whole chicken (3½- to 4-pound)
whole chicken, giblets discarded
-
1
tablespoon
Diamond Crystal brand kosher salt
-
½
teaspoon
freshly ground black pepper
-
1
tablespoon
melted ghee (or fat of choice)
Optional Tarragon-Lemon Pan Sauce
-
1
shallot
minced shallot
-
1
cup
chicken broth or bone broth
-
2
teaspoons
Dijon mustard
-
2
tablespoons
unsalted butter (or cold ghee)
-
2
teaspoons
minced fresh tarragon
-
2
teaspoons
fresh lemon juice
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 450°F and place a 12-inch oven-safe skillet in the middle position.
- Mix together the salt and pepper in a small bowl and prepare the melted ghee.
- Pat the chicken dry with paper towels, trim excess fat, and brush it with melted ghee.
- Sprinkle the salt and pepper mixture over the chicken and massage it in.
- Tuck the wings behind the back and tie the legs together with kitchen twine.
- Place the chicken breast-side up in the hot skillet and roast until the breast registers 120°F and thighs are 135°F, about 25 to 35 minutes.
- Turn off the oven and leave the chicken inside until the breast reaches 160°F and thighs are 175°F, about 25 to 35 more minutes.
- Remove the chicken from the pan and let it rest for 20 minutes.
- While resting, prepare the pan sauce by heating the skillet, adding shallots, and cooking until softened.
- Add broth and mustard, scraping the bottom, and simmer until reduced to ¾ cup.
- Whisk in butter or ghee, lemon juice, and tarragon, seasoning with salt and pepper.
- Serve the chicken with the sauce.
Nutrition Facts (estimated)
Servings
4
Calories
506
Total fat
38g
Total carbohydrates
2g
Total protein
36g
Sodium
0mg
Cholesterol
0mg
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