Roasted lemon/tarragon chicken
6 servings
Ingredients
| Quantity | 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) |
Directions
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 ]