Tarragon Chicken

Step 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.

Step 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.

Step 3

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.