Roasted Chicken With Tarragon and Lemon | ExpatWomanFood.com
 
 

Posted on

22 October 2012

by

ewfood

Roasted Chicken With Tarragon and Lemon

Roasted Chicken With Tarragon and Lemon

Ingredients

1 1/2kg chicken
400g baby new potatoes
400g small carrots - trimmed
4 sprigs of fresh tarragon
55g butter - softened
1 large lemon - sliced
1 large red onion - peeled and cut into wedges
1 bulb garlic - cloves separated (but still in skins)
2 tbsp olive oil
1/2 cup dry white wine

Preparation

  • First, preheat the oven to 200 degrees C or 392 degrees F.
  • Then, without damaging the skin, rub your hand under the skin of the chicken breast well.
  • Take the leaves of two tarragon sprigs.
  • Mash it with half the butter and some seasoning.
  • Generously spread this under the skin.
  • Then add some of the lemon slices and the remaining sprigs of tarragon.
  • Melt the remaining butter.
  • Place the rest of the halved new potatoes, carrots, red onion and garlic into the large roasting pan.
  • Season with salt and lots of black pepper.
  • Drizzle on the oil and toss around - ensuring everything gets coated well.
  • Then put the chicken on top and place any remaining lemon slices in the pan.
  • Brush the melted butter all over the chicken.
  • Pour the wine into the base of the pan and roast the chicken for 1 hour 20 minutes or until the juices run clear (pierce the thickest part of the leg with a skewer).
  • Take the chicken out of the pan and allow it to rest on a plate for 10 minutes before carving and serving with all the roasted veggies and juices.
Cooks Note

Join the Conversation

-->