Roast Chicken With Tarragon
- Total Time
- 1 hour 10 minutes
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Ingredients
- 15-pound chicken
- 1lemon, halved
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4cloves garlic, smashed and peeled
- 2bunches fresh tarragon ( ¾ ounce each); stem one of the bunches and leave the other intact
- ½cup dry white wine
Nutritional analysis per serving (4 servings)
900 calories; 59 grams fat; 17 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 13 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 75 grams protein; 1472 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
- Step 2
Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
- Step 3
Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
- Step 4
When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
- Step 5
Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.
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