Lemon-Tarragon Roast Chicken with Vegetables Recipe

Name: Lemon-Tarragon Roast Chicken with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken (3 1/2 to 4 pounds), rinsed, trimmed of excess fat, and patted dry; 1 garlic bulb, halved horizontally; 2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves; 3 tablespoons unsalted butter, softened; 1 shallot, finely chopped; Coarse salt and freshly ground pepper; 2 lemons (1 halved, 1 thinly sliced); 5 red onions (2 large and 3 small), peeled; 4 long, thin carrots, peeled (halved or quartered lengthwise if large); 3 stalks celery; 6 small red potatoes, halved (or 3 russet potatoes, cut into thirds); 1/2 cup dry white wine; 1/2 cup homemade or low-sodium store-bought chicken stock

Servings: persons

1 whole chicken (3 1/2 to 4 pounds), rinsed, trimmed of excess fat, and patted dry
1 garlic bulb, halved horizontally
2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves
3 tablespoons unsalted butter, softened
1 shallot, finely chopped
Coarse salt and freshly ground pepper
2 lemons (1 halved, 1 thinly sliced)
5 red onions (2 large and 3 small), peeled
4 long, thin carrots, peeled (halved or quartered lengthwise if large)
3 stalks celery
6 small red potatoes, halved (or 3 russet potatoes, cut into thirds)
1/2 cup dry white wine
1/2 cup homemade or low-sodium store-bought chicken stock

1
Preheat the oven to 400F.
2
Rub the chicken inside and out with 1 garlic half.
3
Place both garlic halves and the tarragon sprigs in the cavity.
4
Stir together the butter, shallot, chopped tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
5
Loosen the skin near the cavity with your hands; spread the butter mixture under the skin all over the flesh.
6
Squeeze juice from the lemon halves over the chicken; place in cavity.
7
Season the bird with 1 teaspoon salt and 1/2 teaspoon pepper.
8
Halve the large onions horizontally at an angle.
9
Arrange in the middle of a 9 x 13-inch roasting pan to form a square.
10
Position halves so the slanted ends of each pair face each other, inward, and almost touch.
11
Place the chicken, breast side up, on the onion rack.
12
Quarter the small onions; arrange with the carrots, celery, and potatoes around bird.
13
Tuck the lemon slices between the wings and breast and the legs and breast.
14
Pour the wine and stock over the vegetables.
15
Roast the chicken and vegetables, basting 2 or 3 times with the pan juices, until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165F and juices run clear, 1 to 1 1/2 hours.
16
Remove the pan from the oven, and let the chicken stand 10 minutes.
17
Carve the chicken.
18
Arrange the chicken and roasted vegetables (including rack onions) on a platter.
19
Spoon the pan juices over the meat.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole chicken (3 1/2 to 4 pounds), rinsed, trimmed of excess fat, and patted dry, 1 garlic bulb, halved horizontally, 2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves, 3 tablespoons unsalted butter, softened, and more.

Yes, Lemon-Tarragon Roast Chicken with Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Tarragon Roast Chicken with Vegetables

How did you like this recipe?

Frequently Asked Questions