Bob's Simple Roast Chicken with Tarragon Lemon Sauce
With Mods and comments from Bob H.
WHY THIS RECIPE WORKS:
Serves 4
We prefer to use a 3 1/2- to 4-pound chicken for this recipe. If roasting a larger bird,
increase the time when the oven is on in step 2 to 35 to 40 minutes. Cooking the chicken
in a preheated skillet will ensure that the breast and thigh meat finish cooking at the same
time.
I have done this recipe with chickens up to 6 lbs. with no problems. Each oven operates
and cools differently so it is best to use a probe thermometer into the breast that can be
monitored from outside of the oven without opening the door. Although any skillet will
work I like the 11inch cast iron type. As the chicken rests there is ample time to make the
sauce or gravy. Resting the cooked chicken on a shallow rimmed baking sheet collects
the cooled juices to add to the sauce. I added a recipe for larger volume pan gravy as an
alternative to the published sauce. The video about this recipe is available at
www.americastestkitchen.com season12 for a limited time for free. .
INGREDIENTS
1 tablespoon kosher salt
1/2 teaspoon pepper
1 (3 1/2- to 4-pound) whole chicken , giblets discarded
1 tablespoon olive oil
1 recipe pan sauce (optional) (see related recipes)
INSTRUCTIONS
1. Adjust oven rack to middle position, place 12-inch oven safe skillet on rack,
and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry
with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt
mixture and rub in mixture with hands to coat evenly. Tie legs together with twine
and tuck wing tips behind back.
2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken
until breasts register 120 degrees and thighs register 135 degrees, 25 to 35
minutes. Turn off oven and leave chicken in oven until breasts register 160
degrees and thighs register 175 degrees, 25 to 35 minutes.
3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes.
While chicken rests, prepare pan sauce, if using. Carve chicken and serve.
Tarragon-Lemon Pan Sauce
WHY THIS RECIPE WORKS:
For a full-bodied, complex sauce to accompany our roast chicken recipe, we found that a
traditional pairing of tarragon and lemon fit the bill perfectly—and took just minutes to
make. The sauce recipe uses the most of the pan drippings, which lend it meaty flavor.
Finishing the sauce with butter gave it the perfect velvety texture.
Makes about 3/4 cup
INGREDIENTS
1 shallot , minced
1 cup low-sodium chicken broth
2 teaspoons Dijon mustard
2 tablespoons unsalted butter
2 teaspoons minced fresh tarragon
2 teaspoons lemon juice
Pepper
INSTRUCTIONS
While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet
(handle will be very hot) using large spoon, leaving any fond and jus in skillet.
Place skillet over medium-high heat, add shallot, and cook until softened, about 2
minutes. Stir in broth and mustard, scraping skillet bottom with wooden spoon to
loosen fond. Simmer until reduced to ¾ cup, about 3 minutes. Off heat, whisk in
butter, tarragon, and lemon juice. Season with pepper to taste; cover and keep
warm. Serve with chicken.
Thyme Pan Gravy
Makes about 1 3/4 cup
INGREDIENTS
1 shallot , minced
1 tablespoon all purpose flour
2 cup low-sodium chicken broth
2 teaspoons Dijon mustard
2 tablespoons unsalted butter
2 teaspoons minced fresh thyme
2 teaspoons lemon juice
Pepper
INSTRUCTIONS
While chicken rests, pour all the chicken juices and drippings into a 1 cup glass
measuring cup and allow the fat to rise. Add 1 tablespoon of fat to the now-
empty skillet (handle will be very hot) using large spoon, skim off the remaining
fat and discard. Reserve the remaining au jus in to add to the gravy.
Place skillet over medium-high heat, add shallot, and cook until softened, about 2
minutes. Stir in the flour and cook for an additional minute to remove the raw
flour flavor. Stir in broth, reserved au jus, mustard and any accumulated juices
from the resting chicken, scraping skillet bottom with wooden spoon to loosen
fond. Simmer until reduced to 1 ¾ cup, about 3 minutes. Off heat, whisk in butter,
thyme, and lemon juice. Season with pepper to taste; cover and keep warm. Serve
with chicken.
TECHNIQUE
HOW TO GET GREAT ROAST CHICKEN IN ONE HOUR. TRULY.
CRANK THE HEAT Turning the oven up to 450 degrees, instead of roasting at
a more typical 350 to 375 degrees, ensures nicely browned, well-rendered skin.
USE A SKILLET Swapping a roasting pan for a skillet allows the juices to pool
deeper in its smaller surface area, so less evaporates and more is left over for pan
sauce.
“SEAR” the THIGHS Placing the bird breast side up onto the preheated skillet
sears the thighs, giving them a head start so that they cook in sync with the
delicate breast meat.
TURN OFF THE HEAT Turning off the oven when the meat is halfway done
allows the chicken to finish cooking very gently (it will rise 40 degrees) and not
dry out.
TECHNIQUE/PROPER TEMPING
WHITE MEAT
Insert probe low into thickest part of breast, just above bone (typically the coolest
spot, as the bone conducts heat poorly). Withdraw probe slowly, checking for
lowest registered temperature.
DARK MEAT
Insert probe down into space between tip of breast and thigh. Angle probe
outward ever so slightly so it pierces meat in lower part of thigh
