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Butter-Lemon Roasted Chicken with Herbs Jus
This is a simple and straightforward roasted chicken that makes a buttery, yet bright sauce from the juices. The fresh herbs and lemon halves that are tucked in the cavity don’t season the chicken per se, but they do contribute flavor and aroma to the juices that are the base of the sauce. And the acidity of the lemon mellows slightly with cooking, so the juice that’s squeezed into the sauce at the end doesn’t overwhelm with tanginess. Roasting on a flat wire rack in a rimmed baking sheet allows for improved heat circulation, resulting in better browning and more even cooking; a broiler pan with a slotted top works nicely, too.
4
Servings
2 hours
20 minutes active
Ingredients
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4
pound whole chicken, patted dry, fat near the cavity removed and discarded
-
4 to 6
sprigs fresh tarragon OR rosemary OR thyme OR flat-leaf parsley, plus 1 tablespoon chopped
Directions
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01Heat the oven to 425°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. Set the chicken breast side up on the rack. Place the tarragon and lemon halves in the cavity of the chicken. Tie the legs together with kitchen twine and tuck the wing tips back. Brush the bird all over with the oil and season with salt and pepper. Roast until the thighs reach 175°F, about 1¼ hours.
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