Roast Chicken With Lemon And Tarragon – a delicious recipe with roasting chicken, tarragon, salt, pepper, lemon, Cooking spray. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350u00b0.
2
Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Rub chicken with tarragon, salt, and pepper. Place lemon in body cavity. Secure lemon in cavity with skewers or wooden picks. Lift wing tips up and over back; tuck under chicken.
3
Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350u00b0 for 75 to 90 minutes or until thermometer registers 180u00b0. Remove chicken from oven; cover with foil, and let stand 10 minutes. Remove and discard lemon and, if desired, skin before eating (analysis does not include skin).
4
carbo rating: 0
49
kcal
Calories
1
g
Fat
3
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (3-pound) roasting chicken, 2 teaspoons dried tarragon, crushed, 1/2 teaspoon salt, 1/2 teaspoon pepper, and more.
Yes, Roast Chicken With Lemon And Tarragon 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.
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