Roasted lemon/tarragon chicken

Yield: 6 servings

Measure Ingredient
1 Whole broiler-fryer (3 1/2 pounds)
2 tablespoons Fresh lemon juice
½ teaspoon Salt
½ teaspoon Coarse ground black pepper
2 tablespoons Butter or margarine
1 tablespoon Chopped fresh tarragon (Or 1 teaspoon dried)

Preheat oven to 375 F.

Brush chicken cavity and skin with lemon juice then sprinkle with salt and pepper. If desired, tuck wings under and tie legs to tail.

Place on rack in a shallow roasting pan.

In a small skillet, melt butter with tarragon; brush over the chicken.

Roast for 1½ hours, basting every 30 minutes, or until very tender.

Makes 6 servings.

[ 1001 HOME IDEAS MAGAZINE; April 1990 ]

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