Roasted Chicken with Tarragon Butter
Makes 4 Servings
Looking for a fantastic family-friendly recipe this weekend? The tarragon and lemon brighten up this hearty chicken dish! Perfect for a Saturday or Sunday night, it only takes about 45 minutes in the oven and the spinach side is ready in just a few minutes!
1 (3 1/2-4-pound) whole chicken, legs tied together
3/4 teaspoon sea salt, divided
1/2 teaspoon ground black pepper, divided
1/4 cup grass-fed unsalted butter
1 tablespoon chopped fresh tarragon
2 teaspoons lemon zest
1 tablespoon avocado oil
3 small shallots, peeled and halved
3/4 pound small multi-colored bite-sized potatoes
1 lemon, halved
1 (10-ounce) package baby spinach
Preheat oven to 375°. Sprinkle chicken evenly with 1/2 teaspoon each salt and pepper.
In a small bowl, stir together, butter, tarragon, zest, and remaining 1/4 teaspoon salt. Under the skin of each side of the breast add 1 tablespoon of the butter mixture.
Heat avocado oil in a large cast-iron skillet over medium-high heat. Add chicken breast side down and cook for about 4-5 minutes or until golden brown. Turn chicken to where the breast side is facing up. Take one tablespoon of the butter mixture and divide and place each half in the crevice between the leg and the body of the chicken. Surround the chicken with potatoes, shallots, and lemon halves. Place the pan in the oven and cook for 45-55 minutes or until a thermometer inserted reaches 165.
Remove chicken from the pan and let rest on a cutting board for about 5 minutes. While the chicken rests, melt the remaining 1 tablespoon butter in a medium skillet over medium heat. Add spinach and cook, stirring constantly until just wilted. Remove from pan onto the plates or a serving platter.
Carve chicken and serve immediately with spinach, potatoes, and shallots. Drizzle lemon juice from the roasted lemons over the chicken and the vegetables and serve immediately.