Weeknight Roast Chicken | America's Test Kitchen
If you can plan ahead, by all means brine or salt your bird. But when you want dinner on the table in an hour, use this technique to get juicy, tender chicken.
Ingredients
- 1 tablespoon kosher salt
- 1/2 teaspoon pepper
- 1 (3 1/2- to 4-pound) whole chicken, giblets discarded
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 cup chicken broth
- 2 teaspoons Dijon mustard
- 2 tablespoons unsalted butter
- 2 teaspoons minced fresh tarragon
- 2 teaspoons lemon juice
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