Roast Chicken with Lemon and Tarragon Butter Recipe

Ingredients
<br>- 1/2 stick unsalted butter, softened
<br>- 1 teaspoon finely grated fresh lemon zest
<br>- 1/2 teaspoon Savory Market™ Rotisserie Roasted Chicken Flavor
<br>- 1 teaspoon dried tarragon, crumbled
<br>- 1/2 teaspoon salt
<br>- 1/2 teaspoon black pepper
<br>- 6 chicken breast, halves
<br><p></p>Directions
<br>step 1: Preheat oven to 500 degrees F.
<br>step 2: Stir together butter, zest, Savory Market Rotisserie Roasted Chicken Flavor, tarragon, salt, and pepper. Pat chicken dry and arrange skin sides up, in a shallow roasting pan (1 inch deep). Loosen skin on chicken by gently working your fingers between skin and meat, keeping skin attached on 1 side and being careful not to tear skin. Rub butter mixture evenly under skin of each piece of chicken, and then rub top of chicken with butter remaining on your hands. Season with salt and pepper. Bake chicken in middle of oven until a meat thermometer inserted 2 inches into fleshy part of chicken registers 170 degrees F, about 30 minutes.
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Ingredients
- 1/2 stick unsalted butter, softened
- 1 teaspoon finely grated fresh lemon zest
- 1/2 teaspoon Savory Market™ Rotisserie Roasted Chicken Flavor
- 1 teaspoon dried tarragon, crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 chicken breast, halves

Directions
step 1: Preheat oven to 500 degrees F.
step 2: Stir together butter, zest, Savory Market Rotisserie Roasted Chicken Flavor, tarragon, salt, and pepper. Pat chicken dry and arrange skin sides up, in a shallow roasting pan (1 inch deep). Loosen skin on chicken by gently working your fingers between skin and meat, keeping skin attached on 1 side and being careful not to tear skin. Rub butter mixture evenly under skin of each piece of chicken, and then rub top of chicken with butter remaining on your hands. Season with salt and pepper. Bake chicken in middle of oven until a meat thermometer inserted 2 inches into fleshy part of chicken registers 170 degrees F, about 30 minutes.

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