Lemon Tarragon Chicken
|Chicken||3 1⁄2 Pound|
|Lemon||1 Large, peeled (remove all white membrane), sliced very thinly and pitted|
|Loosely packed tarragon/1 1/2 teaspoons dried tarragon||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Butter||6 Tablespoon, melted (3/4 Stick)|
|Garlic||4 Clove (20 gm), minced|
Preheat oven to 350°F.
Place chicken breast side up on work surface.
Carefully slip lemon slices under skin, covering breast, thigh and back as much as possible.
Arrange tarragon leaves over lemon slices.
Turn chicken over and make cut down length of backbone.
Cut other side of backbone and remove.
Turn breast side up and flatten by pressing on breastbone (remove breastbone if desired).
Tuck legs toward breast; fold wings behind breast.
Set chicken breast side up in shallow roasting pan and sprinkle with salt and pepper.
Roast 45 minutes, basting occasionally with pan juices.
Heat coals in barbecue grill until gray ash forms.
Spread around perimeter of barbecue so center is empty.
Place drip pan in center.
Set grill about 4 inches above coals and let coals burn about 20 minutes.
Set chicken breast side up in center of grill.
Combine butter and garlic and brush chicken generously.
Cook for 15 to 20 minutes.
Turn chicken over, brush generously with butter mixture and continue cooking until crisped and browned, about 15 to 20 minutes.