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Recipe Summary test

prep:
30 mins
cook:
45 mins
total:
75 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a mini food processor, chop together the garlic, parsley, tarragon, chives, lemon peel and 1 teaspoon salt. With the machine on, drizzle in 3 tablespoons olive oil and process until a coarse paste forms.

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  • Preheat the oven to 450 degrees . Gently slide your fingers between the skin and flesh of the chicken breasts and legs. Place breast side down on a cutting board, with the large cavity facing you. Using kitchen shears, start at the open cavity and cut down each side of the backbone; discard the backbone. Open the chicken like a book, then flip over. Press down firmly on the top fleshy part of the breast until you hear the bone crack.

  • Using your fingers, stuff the herb mixture under the skin, spreading it evenly. Rub the remaining 1 tablespoon olive oil on the skin and underside of the chicken; season with salt and pepper. Place breast side up in a roasting pan and cook until the skin is golden and crispy or until an instant-read thermometer registers 165 degrees , about 45 minutes. During the last 10 minutes, cover loosely with foil. Let the chicken rest for 15 minutes before carving.

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