Roasted Butterflied Chicken with Tarragon-Mustard Pan Sauce

Name: Roasted Butterflied Chicken with Tarragon-Mustard Pan Sauce
Yield: Serves 4
Ingredients: 2 teaspoons, minced fresh tarragon; 1 medium clove, garlic, minced; , Salt and ground black pepper; 1 , whole chicken (3 pounds), butterflied according to illustrations 1 to 5; 1 teaspoon, vegetable oil; 1 cup, low-sodium chicken broth; 1 tablespoon, Dijon mustard; 1 tablespoon, unsalted butter, softened

Main Courses
Chicken

Appears in Cook's Illustrated September/October 1994

Whether grilled, roasted, broiled, or sautéed, a butterflied chicken cooks faster and more evenly than a traditional whole bird.

SERVES 4

TIME 1¼ hours

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