INGREDIENTS:
- 1 (3½ to 4lb) whole chicken, giblets discarded and legs tied together
- 1 tablespoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Pan Sauce (optional):
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 2 teaspoons minced tarragon (or thyme)
- 2 teaspoons dijon mustard
- 1 cup low sodium chicken broth
- 2 tablespoons unsalted butter
- 2 teaspoons fresh lemon juice
INSTRUCTIONS:
- Place an oven safe 12" skillet in the oven and pre-heat to 450 degrees.
- Thoroughly dry the chicken with paper towels. Rub the olive oil on the surfaces of the chicken, then sprinkle with salt and pepper, using your hands to coat evenly.
- Pull the hot skillet out of the oven (carefully) and place chicken in the pan (breast side up). The hot pan will jump start the cooking of the thighs so they finish at the same time as the breasts.
- After 30 minutes, check the temperature of the breasts. When the breasts register around 120 degrees, turn the oven off completely and cook the chicken for 30 minutes more.
- The chicken is finished cooking when the breasts register 160 degrees. Rest the chicken on a dry cutting board for 20 minutes before carving.
Sauce (optional):
- Pour off all but 1 tablespoon of the fat in the pan.
- Sauté the shallot, garlic and tarragon until softened.
- Add the dijon and chicken broth, whisking to free the flavor bits that might be stuck to the pan. Simmer on low until ¾ cup remains.
- Remove from heat and whisk in the butter to create an emulsion.
- Add the fresh lemon juice to brighten the flavor.
Source: Salt Pepper Skillet
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