Butterflied Roast Chicken
|Whole chicken||3 Pound (at room temperature)|
|Garlic||2 Clove (10 gm)|
|Salt||1 Teaspoon (to taste)|
|Pepper||1 Teaspoon (to taste)|
|Fresh tarragon||1 Tablespoon, finely chopped|
|Olive oil||1 Teaspoon|
1.Pre heat the oven to 500 degrees F. Line a shallow roasting pan with aluminum foil.
2.Take a sturdy kitchen shear and cut on either side of the back bone to remove it.
3.Discard any remaining innards and place breast side up.
4.Place paper towels on the chicken and press it with all your weight to flatten it.
5.Take a mallet and beat down to flatten it a little more.
6.Put fingers underneath the skin of the breast and the thighs to loosen it.
7.Chop garlic and mash with a fork.
8.Add salt and make a paste. Alternately, use a mortar and pestle to make a paste.
9.Stir in the pepper, mustard, tarragon and olive oil in it.
10.Use this paste and put it underneath the skin of the chicken around the breasts and thighs.
11.Tap from above to spread it around.
12.Sprinkle a little salt and pepper.
13.Place the chicken on the roasting pan. Take the wings and tuck them under the breast.
14.Roast in the oven for 30 minutes.
15. Remove from oven, cover with foil and let rest for 10 to 15 minutes.
16.Carve it and serve with a tossed salad or boiled new potatoes.