Take the pan off the heat and, aiming for the space around the chicken, grate in the lemon zest, add the garlic and dried tarragon (or thyme) and give a quick stir into the oil as best you can.
Pat chicken skin dry with paper towels. Generously season chicken cavity with salt and pepper. Add lemon quarters and thyme sprigs to cavity. Truss chicken. Rub skin with butter and season all ...
Advertising Then to finish the dish, I top the rich chicken and soft greens with olives and lemon for contrasting brightness and tang. I suppose you could call this a one-pan meal or skillet dish ...