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Ingredients
- 1 3- to 4-pound chicken
- 3/4 cup chopped fresh tarragon
- Juice and grated zest of 1 lemon
- 1/2 cup olive oil
- Malden salt or other flaky sea salt
Method
- Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones.
- Discard backbone, and place chicken in a large plastic bag with zipper.
- Add 1/2 cup tarragon, the lemon juice and zest, and olive oil.
- Expel as much air as possible from bag, and make sure marinade coats chicken.
- Refrigerate for at least 1/2 hour and up to 24 hours.
- Heat oven to 450 degrees.
- Place chicken in a roasting pan, spread flat, breast side up.
- Roast until skin is crisp and golden, 35 to 45 minutes.
- Sprinkle with salt to taste, and cut into 8 serving pieces.
- Transfer to a platter, and garnish with remaining tarragon.
- Serve, if desired, with salad and roasted potatoes.
