Now that fall is here, roast chicken becomes a weekly staple in our home. Although you can always pick up prepared rotisserie chicken in your local supermarket, nothing beats making it yourself — and you’d be surprised at how easy it is to prepare. My basic marinade calls for fresh lemon zest and whatever herbs I happen to have in the garden, though tarragon and basil are certainly my favorites.
- 1 large sprig of tarragon, leaves removed
- 1 lemon, zested
- Juice from the lemon
- 2/3 cup extra virgin olive oil
- 1 tablespoon kosher salt
- 1 teaspoon fresh cracked pepper
- 1 tablespoon crushed garlic
- 1 raw chicken, washed and patted dry
- 1 stick unsalted butter, cut into cubes
- Roughly chop the tarragon leaves and lemon zest into a fine mince.
- In a mixing bowl, place tarragon leaves and lemon zest, followed by the lemon juice, olive oil, salt, pepper and garlic. Whisk well.
- Pull the skin apart from the chicken meat very carefully with your fingers, and tuck cubes of butter in various places under the chicken skin.
- Pour marinade over the chicken and under the skin, rubbing to coat well.
- Cover with foil and roast in oven at 400 F or in your center grill (on low) with two outer burners on high.
- Cook for roughly 1 hour, basting every 15 minutes or so. Pull off at 165 F, tested with a cooking thermometer in the thigh or deep into the breast.
Recipe and video from Jason Hill / CookingSessions.com
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