Spatchcocked Chicken with Tarragon Pan Sauce

This recipe features a juicy spatchcocked chicken roasted in a cast iron skillet to achieve crispy skin and tender meat. The addition of a tarragon pan sauce elevates the dish with a burst of fresh herb flavor.

Ingredients:

• 1 whole chicken, spatchcocked
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons fresh tarragon leaves, chopped
• 2 tablespoons butter
• 1 tablespoon all-purpose flour

Instructions:

Set the oven to 425F 220C and heat it up

Add a lot of salt and pepper to both sides of the spatchcocked chicken

In a cast iron skillet set over medium-high heat, warm the olive oil

Put the chicken in the pan with the skin side down

Cook for 5 to 7 minutes, or until it turns golden brown

Turn the chicken over and put the skillet in an oven that has already been heated

The chicken should be roasted for 25 to 30 minutes, or until it reaches 165F 75C inside

To make the sauce, take the chicken out of the pan and set it on a cutting board to rest

Set the pan back on the stove over medium-low heat

Take out the garlic and add it

Cook for one minute

Add the flour to the pan and stir it around until it mixes with the juices in the pan

Pour the chicken broth in slowly while whisking all the time to avoid lumps

Put in the chopped tarragon leaves and let the sauce cook for two to three minutes, until it gets thick

Add the butter and stir it in until it melts and is well mixed in

Serve the chicken with the tarragon pan sauce after cutting it up