Roasted Tarragon Chicken

1/4 cup chopped fresh parsley
2 Tbs. chopped fresh tarragon
1/2 tsp. pepper
1/4 cup nonfat plain yogurt
2 Tbs. Dijon mustard
3 lb. cut-up frying chicken

1. Heat oven to 525 degrees F. Line broiler pan with foil; spray rack with nonstick cooking spray. In small bowl, combine all ingredients except chicken; blend well.
Loosen skin from chicken pieces; divide mustard mixture and place under skin of each piece. Place skin side up, on broiler pan. Do not overlap pieces.
3. Bake at 525F for 15 minutes. Do not open oven door during baking. Decrease oven temperature to 500; bake an additional 15 minutes or until juices run clear. Before eating, remove skin from chicken