Reviews (1) Add Rating & Review 39 Ratings 5 star values: 5 4 star values: 14 3 star values: 13 2 star values: 5 1 star values: 2 Martha Stewart Member Rating: Unrated 03/21/2011 Loved this dish. Easy to make and has lot's of flavor. Always looking for new chicken recipes....This one's a keeper!
Back to Lemon-Tarragon Roast Chicken with Vegetables All Reviews for Lemon-Tarragon Roast Chicken with Vegetables - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Lemon-Tarragon Roast Chicken with Vegetables Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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
Cook’s Notes Red onions – cut at an angle – form a V-shaped roasting rack for the chicken. Variations On “Mad Hungry,” Lucinda omitted the celery, carrots, potatoes, wine, and stock used in step 4.
Gallery Lemon-Tarragon Roast Chicken with Vegetables
Recipe Summary Servings: 6
Gallery
Lemon-Tarragon Roast Chicken with Vegetables
Lemon-Tarragon Roast Chicken with Vegetables
Lemon-Tarragon Roast Chicken with Vegetables
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
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
Directions
Preheat oven to 400 degrees. Rub chicken inside and out with one garlic half. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
Squeeze juice from lemon halves over chicken; place in cavity. Season with salt and freshly ground pepper.
Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion “rack.”
Quarter the small onions; arrange with carrots, celery, and potatoes around bird. Tuck lemon slices between wings and breast, and legs and breast. Pour wine and stock over vegetables.
Roast chicken and vegetables, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, 1 to 1 1/2 hours.
Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted vegetables (including rack onions) on a platter. Spoon pan juices over meat.
Cook’s Notes Red onions – cut at an angle – form a V-shaped roasting rack for the chicken.
Variations On “Mad Hungry,” Lucinda omitted the celery, carrots, potatoes, wine, and stock used in step 4.
Cook’s Notes
Red onions – cut at an angle – form a V-shaped roasting rack for the chicken.
Variations
On “Mad Hungry,” Lucinda omitted the celery, carrots, potatoes, wine, and stock used in step 4.
Reviews (1)
Add Rating & Review 39 Ratings 5 star values: 5 4 star values: 14 3 star values: 13 2 star values: 5 1 star values: 2
Martha Stewart Member Rating: Unrated 03/21/2011 Loved this dish. Easy to make and has lot's of flavor. Always looking for new chicken recipes....This one's a keeper!
Reviews (1)
Add Rating & Review 39 Ratings 5 star values: 5 4 star values: 14 3 star values: 13 2 star values: 5 1 star values: 2
Add Rating & Review
39 Ratings 5 star values: 5 4 star values: 14 3 star values: 13 2 star values: 5 1 star values: 2
39 Ratings 5 star values: 5 4 star values: 14 3 star values: 13 2 star values: 5 1 star values: 2
39 Ratings 5 star values: 5 4 star values: 14 3 star values: 13 2 star values: 5 1 star values: 2
5 star values: 5 4 star values: 14 3 star values: 13 2 star values: 5 1 star values: 2
Martha Stewart Member Rating: Unrated 03/21/2011 Loved this dish. Easy to make and has lot's of flavor. Always looking for new chicken recipes....This one's a keeper!Martha Stewart Member
Rating: Unrated 03/21/2011
Loved this dish. Easy to make and has lot’s of flavor. Always looking for new chicken recipes….This one’s a keeper!
Rating: Unrated
All Reviews for Lemon-Tarragon Roast Chicken with Vegetables
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All Reviews for Lemon-Tarragon Roast Chicken with Vegetables
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
