Maggie’s Ranch Chicken

In her latest cookbook, “Gather: Casual Cooking from Wine Country Gardens,” Napa food writer Janet Fletcher celebrates these culinary gardens with more than 60 wine-friendly recipes from vintners, chefs and gardeners.

– Serves 4 –

1 whole chicken, 4 to 4 ½ pounds, backbone removed, then quartered
Sea salt and freshly ground black pepper
⅓ cup honey
4 Tbsp. salted butter
1 Tbsp. Dijon mustard
4 fresh tarragon sprigs, each 6″ long

Method of Preparation:
Preheat the oven to 350° degrees. Season the chicken quarters all over with salt and pepper. Put the quarters into a 9-by-13-inch baking dish.

In a small saucepan, combine the honey, butter and mustard over low heat and stir until the butter melts. Pour the honey mixture evenly over the chicken. Place a tarragon sprig on each quarter.

Roast the chicken for 30 minutes, then remove the dish from the oven, spoon the dish juices over the chicken and return the dish to the oven for 30 minutes more. The chicken will be fully cooked, with beautifully browned skin. Let rest for at least 15 minutes before serving to allow the juices to settle.