- 1 chicken, about 5 pounds
- salt and pepper
- 2 tablespoons butter
- 1 tablespoon fresh chopped tarragon
- 1 tablespoon fresh chopped chives
- 2 teaspoons dijon mustard
- olive oil
Wash chicken and pat dry. Sprinkle all over and in the cavity with salt and pepper. Set the bird on the rack in the roasting pan.
Combine the butter, tarragon, chives, and mustard. Rub the mixture under the skin on both sides of the breast and rub any remaining herb mixture over the bird. Lightly brush with olive oil.
Roast for about 2 to 2 1/2 hours, or to 180° on an instant read thermometer in the thickest part of a thigh. Baste occasionally with pan juices.