The Farmers Market is the best place to buy the most delicious pasture raised chicken. John and I love tarragon and roasted vegetables so what could be better than roasting them all together?? Enjoy!
- • 1 whole chicken (3 ½-4 lbs.) rinsed, trimmed of excess fat, and patted dry
- • 1 garlic bulb, halved horizontally
- • 2 sprigs fresh tarragon, plus 1 Tbsp. chopped tarragon leaves
- • 3 Tbsp. unsalted butter, softened
- • 1 shallot, finely chopped
- • Coarse salt
- • Freshly ground black pepper
- • 2 lemons, one sliced in ½ and 1 thinly sliced
- • 5 red onions, 2 large and 3 small, peeled
- • 4 long, thin carrots, peeled (if large, halved or quartered lengthwise)
- • 3 stalks of celery
- • 6 small red potatoes, halved (or 3 russet potatoes, cut into thirds)
- • ½ cup dry white wine
- • ½ cup home-made or low-sodium store-bought chicken stock
- Preheat oven to 400° F. 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 and place halves in cavity. Season with salt and freshly ground pepper.
- Halve the large onions horizontally at an angle. Arrange in the middle of a 9 x 13-inch roasting pan to form a square. Position halves so the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast-side up, o 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 ½ 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.
- Serving Size: 6