*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Delicious! I didn't have tarragon, so I used thyme instead. Baking time was off though. Mine took over an hour to get the breast meat to 165 degrees (they were pretty thick breasts). I added some potatoes, zucchini, carrots and onions around the bird, that roasted up nicely, and went well with the chicken. Will make again!
This is the only way that we now bake chicken in the house. I had to use other spices that I had on hand but the whole family just loves it.
I cook mine at 350 for 1.5 hours. We like crispy skin and the meat is still very moist.
I made this according to the directions except my bird was about 5 pounds so I cooked it at 425 for about an hour. I also used the rub to coat some steak fries before using it on the chicken and I cooked those in a separate pan alongside for about 40 minutes. The skin was crisp and the meat was moist. Thanks for a great recipe.
I had a couple of issues with this recipe. First I am still really surprised that my smoke alarm didn't go off. Having my oven at such a high temperature created tons of thick eye-watering cough-inducing smoke. Second I found it way too salty. Maybe cut the salt down to half - or even lower. I'm real sensitive to salt and this I really felt was way too much. Lastly I found the chicken (especially the breasts) to be dry. Yeah the skin was great...lovely and crisp but again way too salty. I have a method of roasting a chicken done standing up in a 400 degree oven for one hour and it comes out tender juicy and best of all...NO SMOKE!!
If you use one chicken instead of the two that the recipe calls for be careful of the salt amount. Also ask your butcher to split and flatten your chicken for you. I like a hint of lemon so I just used the juice of one lemon on my one chicken. I will definitely make again. Thank You for your recipe
Delicious Juicy & Tender Chicken! I tweaked spices to my personal preference then followed recipe after that minus the lemon slices. I instead used a fusion of balsamic vinegar and Meyer lemon juice. I also used convection oven setting set at 425 F for about 45-50 minutes for a 6.25 lb spatchcock chicken. Chicken was perfect at 160 F w/nice crispy skin (which I always remove for myself).
I tried this recipe when I saw it in the April/May issue of Allrecipes Magazine. It did not disappoint! The chicken was so juicy and the lemon was like candy underneath the chicken skin. We were fighting over it. I have have made it several times. The hardest part is getting the chicken cut up in he beginning. I got some new kitchen shears so hopefully when I make it tonight it will be easier. Cooking time is adjusted if I am using bigger chickens. Yummy!