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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F.
Mash butter with mustard, tarragon and pepper in a bowl until combined. Place chicken in a roasting pan (or large baking dish) and brush the tops and sides with the mustard mixture. Toss breadcrumbs and oil in a bowl. Press the breadcrumbs onto the chicken.
Roast the chicken until the breadcrumbs are golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 35 to 45 minutes. Serve immediately, drizzled with the cooking juices, if desired.