Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Diamond Crystal brand kosher salt
  • ½  teaspoon freshly ground black pepper
  • 1 3½- to 4-pound whole chicken, giblets discarded
  • 1 tablespoon melted ghee (or fat of choice)
  • 1 shallot (minced)
  • 1 cup chicken broth or bone broth
  • 2 teaspoons Dijon mustard
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced fresh tarragon
  • 2 teaspoons lemon juice
  • Freshly ground black pepper

Instruction

  • Position your oven rack in the middle position, place a 12-inch oven-safe skillet on it, shut the oven door, and crank the heat up to 450°F.
  • Mix together the salt and pepper in a small bowl, and grab the melted ghee.
  • Pat the chicken dry with paper towels. Pull off any extra fat around the open cavity, and trim away any extraneous skin.
  • Brush the entire surface of the bird with melted ghee. If your chicken is still cold from sitting in the refrigerator, the ghee may clump up a bit upon contact with the bird, but that’s no biggie.
  • Sprinkle the salt and pepper mixture all over the surface and interior of the bird. Then, massage in the seasoning with your hands.
  • Tuck the chicken wings behind the back to keep ’em from burning in the oven, and tie the legs together with a piece of kitchen twine.
  • Place your bird breast-side up in the hot skillet in the oven. Remember that your skillet’s hot—don’t burn your hand. 
  • Roast the chicken until the breast registers 120°F and thighs are 135°F, about 25 to 35 minutes. (If you haven’t already invested in a meat thermometer, I recommend that you do it. It’s a great insurance policy against ruined dinners.)
  • Immediately turn off the oven, leaving the chicken inside until the breast reaches 160°F and thighs are 175°F, about 25 to 35 more minutes. Again, use your meat thermometer to check your bird for readiness.
  • Remove the chicken from the pan and rest it for 20 minutes.
  • While the chicken’s resting, whip up a quick pan sauce! Remove all but 1 tablespoon of fat from the skillet. Leave the extra jus and brown bits in the pan. Then, heat the contents of the skillet over a medium-high burner. Once the liquid starts bubbling, throw in the shallots. Cook the shallots until softened.
  • Then, pour in the broth and the mustard, scraping up any tasty browned bits on the bottom of the pan. Simmer until reduced to ¾ cup.
  • When the sauce is ready, remove it from the heat. Grab the chilled butter or ghee (use the latter if you’re on a Whole30!), and slowly whisk it into the sauce along with the lemon juice and minced tarragon. Season with salt and pepper to taste. Serve the chicken with the sauce!