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Ingredients

• 1   chicken (3-1/2 to 4 pounds), cut into quarters
• 3 tablespoons  unsalted butter, very soft
• 1/2 teaspoon  grated lemon zest
•   Juice from 1 large lemon
• 2 teaspoons  Dijon-style mustard
• 2 teaspoons  chopped fresh tarragon leaves
• 1-1/2 teaspoons  coarse salt
•   Freshly ground black pepper
• 1/2 cup  canned low-salt chicken stock

Description

This Baked Chicken Starts With A Flavorful Herb Butter Stuffed Under The Skin, And Finishes With A Quick Sauce Made By Deglazing The Pan Drippings With Chicken Stock. When Making The Herb Butter, Make Sure The Butter Is Very Soft Or It Won't Combine W

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