This is a recent favorite. I use chicken thighs because they are moister and a nice portion. This recipe is yummy and worth the small effort to make the butter mixture.
3.5 to 4 pound chicken thighs
4 Tablespoon butter, very soft
½ teaspoon grated lemon zest
Juice from 1 large lemon
2 teaspoon mustard (Dijon or Gulden)
1 Tablespoon chopped fresh tarragon
1 ½ teaspoon kosher salt (or sea salt)
Freshly ground black pepper
¾ cup low-salt chicken broth
Preheat oven to 425 o F.
Rinse the chicken thighs and pat dry. Mash the very soft butter, lemon zest, 1 Tablespoon of the lemon juice, mustard, and tarragon until the mixture is well blended and smooth. Stir in 1 teaspoon of the salt and add to taste.
Loosen the skin from each thigh and create a “pocket”. Spread an equal amount of butter mixture under the skin of each piece of chicken. Massage the butter around so that is spreads out evenly. Pull the skin back in place over the butter.
Arrange the chicken in a single layer in a baking pan that can go on the stove top also. Sprinkle the remaining ½ teaspoon salt and more pepper over the chicken. Baste, initially with the remaining lemon juice, and then with the pan juices until the chicken is browned approximately 55 – 60 minutes.
Remove the chicken from the pan and loosely cover with foil. Pour off the pan juices into a small measuring cup. Spoon off the fat and discard. Set the baking pan over medium-high heat and add the chicken broth and ½ cup water. Bring to a boil, scraping the bits off the pan bottom and side. Continue boiling until the sauce is reduced by half. Add reserved pan juices and taste. Adjust the seasoning and spoon a little sauce over each piece of chicken before serving.
Serve ~ 6.