Marcel's Roasted Farmhouse Chicken

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Washington Post

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Ingredients

2 bunches thyme, plus finely chopped leaves from 1 sprig of thyme (1/2 tablespoon)

2 boneless, skin-on chicken thighs (about 8 ounces total)

Leaves from 4 stems of flat-leaf parsley, finely chopped (about 2 tablespoons)

Leaves from 2 stems of tarragon, finely chopped (about 1 tablespoon)

Kosher salt

Freshly ground black pepper

1/4 to 1/2 cup clarified butter or olive oil (see NOTES)

2 (12 to 16 ounces total) boneless, skin-on chicken breast halves, preferably "airline" cuts (see headnote)

1/2 cup store-bought chicken glace, such as Glace de Poulet Gold brand (may substitute with 1 cup rich chicken broth reduced by at least half; see NOTES)

2 tablespoons unsalted butter, cut into small pieces

1/2 teaspoon finely chopped tarragon leaves

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