Tarragon Butter Roast Chicken with Mustard Pan Sauce

Directions

• Preheat oven to 425° F. In large skillet or roasting pan, toss the shallots olive oil, season with salt and pepper and set aside.
• In a small bowl, mix the 6 Tablespoons of butter with tarragon and lemon zest and season with salt and black pepper.
• Pat chicken dry with paper towels and season it with Kosher salt and black pepper. Rub the butter mixture all over the chicken, under the skin, and in the cavity. Stuff the cavity with the halved garlic and lemon and place the chicken in the prepared pan. Roast for about 30 minutes, or until the skin is just beginning to brown.
• Use a large spoon to stir the shallots, then reduce the oven temperature to 350° F and continue to roast until the chicken is cooked through and an instant-read thermometer inserted in the thigh reads 180° F.
• Remove pan from the oven, let cool 5 minutes, then carefully tilt chicken so juices drain into roasting pan. Transfer chicken to a platter, surround with roasted shallots, and tent with foil.
• Transfer pan juices to a glass measuring cup and bring the total volume up to two cups of liquid with chicken stock. Spoon off and discard fat, then set aside.
• In a small saucepan, bring wine to a simmer over medium-high heat and cook until reduced by half, about 5 minutes. Reduce heat to medium, add butter and stir to melt, then sprinkle in flour. Cook, whisking constantly, until well blended and lightly golden, about a minute. Slowly whisk in 2 cups of drippings, ½ cup at a time, making sure mixture is smooth and lump-free before adding more. Bring mixture to a simmer and cook, whisking frequently, until sauce thickens and no longer tastes of raw flour. Whisk in mustard, season with salt and pepper, and serve immediately with roasted tarragon butter chicken.