Bistro Roast Chicken


  • 2 TBS minced fresh tarragon
  • 1 TBS minced fresh thyme
  • 4 tsp. butter, melted
  • 3/4 tsp. salt
  • 1 tsp. Dijon mustard
  • 1/2 tsp. freshly ground black pepper
  • 1 (4 1/2 lb. roasting chicken)
  • Cooking Spray


Pre heat oven to 375 degrees. Combine first 6 ingredients in a small bowl. Remove giblets and neck from chicken; discard. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin and over breast and drumsticks. Tie legs together with kitchen twine. Lift wing tips up and over back; tuck under chicken. Place the chicken, breast side down, on the rack of a broiler pan or shallow roasting pan coated with cooking spray; place rack in pan. Bake chicken at 375 for 40 minutes. Carefully turn chicken over (breast side up) and bake for an additional 40 minutes or until a thermometer inseted in the meaty part of the thigh registers 165 degrees. Place chicken on a cutting board; let stand for 10 minutes before carving. Discard skin.