Whole Roasted Tarragon Chicken With Roasted Chantenay Carrots Recipe

Name: Whole Roasted Tarragon Chicken With Roasted Chantenay Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 lb) roasting chickens, preferably organic and free-range; 2 lemons; 1 tablespoon and 1 teaspoon dried tarragon; 4 garlic cloves, crushed; 2 garlic cloves, minced; 1 shallot, sliced; 2 teaspoons paprika; 1 teaspoon fresh ground black pepper; 1 tablespoon brown sugar; 1 tablespoon canola oil; ½ teaspoon Worcestershire sauce; 1 tablespoon Dijon mustard; 1 teaspoon ground coriander; 1 cup water; 6 large chantenay carrots (peeled, cut into 4-inch sticks) or 6 large regular carrots (peeled, cut into 4-inch sticks); 2 teaspoons salt; 1 orange, zest of; 2 tablespoons peanut oil

Servings: persons

1 (3 1/2 lb) roasting chickens, preferably organic and free-range
2 lemons
1 tablespoon and 1 teaspoon dried tarragon
4 garlic cloves, crushed
2 garlic cloves, minced
1 shallot, sliced
2 teaspoons paprika
1 teaspoon fresh ground black pepper
1 tablespoon brown sugar
1 tablespoon canola oil
½ teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon ground coriander
1 cup water
6 large chantenay carrots (peeled, cut into 4-inch sticks) or 6 large regular carrots (peeled, cut into 4-inch sticks)
2 teaspoons salt
1 orange, zest of
2 tablespoons peanut oil

1
FOR THE WHOLE ROASTED TARRAGON CHICKEN:.
2
Remove the giblets and neck from the chicken.
3
Set chicken aside, covered, in a cool place.
4
Juice the lemons and reserve the juice.
5
Chop up the lemon rind and place it in a small bowl.
6
Add the tarragon, crushed garlic, and salt.
7
Stuff the cavity of the chicken with the lemon rind mixture and truss the legs together with butcher's twine.
8
Combine the reserved lemon juice, minced garlic, shallot, paprika, pepper, brown sugar, canola oil, Worcestershire, mustard, and coriander in a bowl large enough to accomodate the chicken and whisk until well combined.
9
Immerse the chicken in the marinade.
10
Cover and marinate in the refrigerator for 4 hours or overnight.
11
Preheat the oven to 425F.
12
Place the chicken, breast side up, in a casserole dish or roasting pan.
13
Pour the marinade over the top of the chicken; bake for 20 minutes.
14
Turn the chicken so the breast side is down, add the water to the dish, and bake for an additional 20 minutes.
15
Flip the chicken again; reduce the oven temperature to 350F, and bake for another 20 minutes.
16
Remove the pan from the oven and lift the chicken out, letting the juices drain into the pan.
17
Place the chicken on a cutting board, cover with aluminum foil, and let rest for 15 minutes.
18
Strain the juices from the pan through a fine mesh sieve into a large saucepan.
19
With a small ladel or spoon, skim any fat off the surface and discard.
20
Heat the liquid over medium heat and reduce by half, about 6 minutes.
21
Season with salt and pepper to taste.
22
Carve the breast and legs and place on a serving platter, spooning the sauce over the top.
23
FOR ROASTED CHANTENAY CARROTS:.
24
Preheat the oven to 350F.
25
Place the carrots in a medium-size bowl and toss with tarragon, salt, and zest.
26
Heat a medium cast-iron skillet over high heat for 2 minutes.
27
Reduce the heat to medium and add the oil.
28
Heat for 30 seconds then add the carrots.
29
Cook for 3 minutes, stirring frequently.
30
Place the skillet in the oven and roast for 15 to 20 minutes, or until the carrots are golden brown.

453

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.

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

You need 18 ingredients. The key ingredients include: 1 (3 1/2 lb) roasting chickens, preferably organic and free-range, 2 lemons, 1 tablespoon and 1 teaspoon dried tarragon, 4 garlic cloves, crushed, and more.

Yes, Whole Roasted Tarragon Chicken With Roasted Chantenay Carrots 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.

Whole Roasted Tarragon Chicken With Roasted Chantenay Carrots

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