SPLAYED ROAST CHICKEN WITH SPRING ONIONS & TARRAGON
(inspired by Melissa Clark)

This is the most perfect and easy roast chicken I have ever made. It was cooked in a very hot cast-iron skillet, which resulted in a moist and evenly cooked bird. A cast-iron skillet is a must here, as it needs to adhere to high heat evenly! I served this delicious chicken with roasted spring onions and an arugula salad from the garden! Also, I have been adding tarragon to so many dishes, as it has come back in great abundance this year in the garden.

Preheat oven 500-degrees
Ingredients
1 3 1/2 lb. whole chicken patted dry
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 bunch of spring onions – sliced lengthwise including the greens (or 5-6 shallots trimmed and sliced lengthwise in half)
2 lemons quartered
olive oil
5- 6 springs of tarragon
5 garlic cloves, smashed and peeled
1 tablespoon capers

Rub the chicken inside and out with salt and pepper. It is good to do it 2-3 hours ahead and refrigerate the bird uncovered.
Prior to baking, preheat a cast iron skillet in a 500-degree oven for about 45 minutes.
Remove chicken from the fridge to warm to room temperature.
Transfer chicken to a cutting board breast side up.
Using a sharp knife, cut the skin connecting the legs to the body.
Splay the thighs open until you feel the joint pop on each side.
Place lemon wedges and a few tarragon sprigs inside the chicken.
Remove cast iron from oven and carefully transfer chicken, breast-side up, to the hot skillet. Press down on the legs so they rest flat on the bottom of the pan.
Drizzle the bird with olive oil.
Roast for 30 minutes.
Toss spring onions (or shallots), garlic, tarragon sprigs, capers and garlic in a bowl with a little olive oil.
Remove chicken from oven and add the onion and garlic mixture to the pan.
Stir to coat them with the pan juices.
Roast for 5 minutes more, then stir again. Continue cooking 5 – 10 minutes.
Total cooking time is approximately 40-50 minutes.
Remove chicken from oven and let rest for 5 minutes.
Place chicken breast-side up on a cutting board.
Pull one of the legs slightly away from the bird and slice through the leg. Do the same on the other side. For the breast bone slide your knife along one side of the center breastbone at the front of the breast cavity. Move your knife from front to back while simultaneously pulling the breast meat from the bone.

I like to serve the chicken on a large platter on top of the cooked greens with a side green salad.

There are so many YouTube videos on how to carve a roast chicken which can be very helpful. Melissa Clark from the NYT has a great video on this. It takes practice…regardless, no matter how you carve it, it will be very delicious.

Bon Appétit