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Roast Chicken with Tarragon-Lemon Pan Sauce

This recipe comes from America’s Test Kitchen, Season 2012. Whole Chicken can be boring, but this recipe proved to be anything but. What’s interesting about this recipe is that a skillet is preheated at 450F, and then the chicken is placed into it. Halfway through, the oven is turned off, to allow the chicken to continue to cook but it doesn’t dry out the meat. The pan sauce is simple to make, and absolutely delicious with the addition of lemon juice and tarragon. The meal took only an hour to make, and was flavorful and economical to make. This is definitely a keeper recipe for our busy lifestyle.


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