Tarragon Chicken

• 1 3- to 4-pound chicken
• 3/4 cup chopped fresh tarragon
• Juice and grated zest of 1 lemon
• 1/2 cup olive oil
• Malden salt or other flaky sea salt

1. Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones.
2. Discard backbone, and place chicken in a large plastic bag with zipper.
3. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil.
4. Expel as much air as possible from bag, and make sure marinade coats chicken.
5. Refrigerate for at least 1/2 hour and up to 24 hours.
6. Heat oven to 450 degrees.
7. Place chicken in a roasting pan, spread flat, breast side up.
8. Roast until skin is crisp and golden, 35 to 45 minutes.
9. Sprinkle with salt to taste, and cut into 8 serving pieces.
10. Transfer to a platter, and garnish with remaining tarragon.
11. Serve, if desired, with salad and roasted potatoes.

chicken, tarragon, lemon, olive oil, malden salt

Taken from cooking.nytimes.com/recipes/6225 (may not work)