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Recipe Category: Chicken
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Ingredients
Servings : 8
- 2 (3 1/2) pound whole chickens, wingtips removed
- 2 teaspoons salt
- 1 teaspoon dried tarragon
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- 4 teaspoons olive oil
- 2 lemons, thinly sliced and seeded
Method
- Preheat oven to 450 degrees F (230 degrees C)
- Line a large rimmed baking sheet with foil
- Place chicken, breast side down, on a work surface
- Starting at the tail end, cut along both sides of backbone with kitchen shears
- Remove backbone
- Grabbing hold of both sides of the chicken, open it like a book
- Turn breast side up
- Push down on each side of breast with your hands until you hear it crack
- Flatten chicken and transfer to one short end of the prepared baking sheet
- Repeat with the second chicken
- Combine salt, tarragon, paprika, and pepper in a small bowl
- Stir in oil
- Run your fingers under chicken skin and rub tarragon paste under skin
- Slide lemon slices under skin, in a single layer
- Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes
- Let stand 5 minutes before cutting each chicken into 8 pieces
Nutrition Per Serving.545 calories; protein 60g ; carbohydrates <1g; fat 32g
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