Sag Harbor mixed-media artist Dan Rizzie, whose renowned, abstract collages sometimes incorporate graphic and bold images of birds, knows a bit about chickens, too.
“Iacono chickens from East Hampton are top-notch,” the artist states, “I believe in buying good, healthy, free range, no antibiotics or ‘personal problems’ chickens.”
With so many variations of preparing a roast chicken, the plated goal should certainly be crispy on the outside and moist on the inside, which is where Rizzie’s tried-and-true cooking approach excels.
“It’s an old recipe that’s been going around for years,” recalls the artist. “I first got it from a friend in Dallas who got it from Christopher Kimball [of] America’s Test Kitchen. Seems that each person that tries it tweaks it and makes it their own. This is my version that has been foolproof and delicious for as many years as I can remember.”
So delicious in fact that the recipe was selected by food guru Florence Fabricant for The Ladies Village Improvement Society Cookbook: Eating and Entertaining in East Hampton. Roast chicken with tarragon is the main course in the book’s menu chapter, “Supper by the Fire,” which nods to the hot pan method used.
“I usually leave the cast-iron skillet in the oven [prior to roasting the chicken] for at least 30 minutes at 450° F,” explains Rizzie. “When you put the chicken in breast side up it sizzles and starts cooking immediately. You don’t open the oven again for an hour, turning it off halfway through. It’s quite amazing …perfect crispy brown skin on the outside and moist on the inside.”
If you’d like some more Flo Fab-approved recipes, click the link above to grab your copy directly from LVIS, or head over to BookHampton, who proudly support the improvement of your roast chicken.
(Recipe reprinted from The Ladies Village Improvement Society Cookbook: Eating and Entertaining in East Hampton by Florence Fabricant, Rizzoli New York.)
Roast Chicken with Tarragon
- 1 tbsp kosher salt or fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 3-4 lb chicken preferably local or organic
- 1 tbsp extra virgin olive oil
- 1 shallot minced
- 1 cup chicken stock
- 2 tsp Dijon mustard
- 2 tbsp unsalted butter softened
- 1 tbsp fresh tarragon leaves minced
- 1 tsp fresh lemon juice