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Tarragon Chicken

From Statesboro Market2Go

<p>An easy way to make a delicious chicken dish. Serve, if desired, with salad and roasted potatoes.</p>
Source: Nigella Lawson - New York Times Cooking (Entered by Market Manager)
Serves: 4

1 chicken (3-4 pounds)
3/4 cup chopped fresh tarragon
1 juice and grated zest of 1 lemon
1/2 cup olive oil
sea salt

Step by Step Instructions
  1. 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.
  2. 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.
  3. Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon.