So many roasted chicken recipes out there…so little time!  With a lovely bunch of fresh tarragon in last week’s CSA box (and with a hankering for a tasty roasted chicken), I searched online for a unique recipe.  This recipe, hailing from the highly missed Gourmet magazine, uses the bulk of the fresh tarragon to stuff inside and flavor the chicken, and the rest in a quick pan sauce after the chicken has roasted.  The recipe has you season the chicken and rub it all over with tangy Dijon mustard, before cooking at a high heat for about an hour.  The results are a perfectly cooked chicken with a crispy, mustard-flavored skin and juicy meat.  The tarragon inside of the chicken perfumes the meat very well, and the tarragon-cream pan sauce is certainly icing in the proverbial cake.

(To view this recipe, click on the following link: http://www.epicurious.com/recipes/food/views/roasted-mustard-tarragon-chicken-358029)

Tagged: chicken, Dijon mustard, fresh tarragon, Gourmet magazine, heavy cream, mustard-tarragon, pan sauce, roasted chicken, tarragon