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