This baked chicken starts with a flavorful herb butter stuffed under the skin, and finishes with a quick sauce made by deglazing the pan drippings with chicken stock. When making the herb butter, make sure the butter is very soft or it won’t combine well with the other ingredients. If tarragon isn’t available, substitute another fresh herb, such as parsley or savory.
In a small bowl, mash the soft butter, lemon zest, 1 Tbs. of the lemon juice, the mustard, and the tarragon until well blended and smooth. Stir in 1 tsp. of the salt and pepper to taste.
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