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Roast Chicken with Tarragon Vegetables

593 Roast Chicken with Tarragon Vegetables
Michael's roast chicken is so easy, even a newbie could cook it up (plus it's delicious)!
skill level
Easy
time
60-120min
servings
4
cost
$$
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Michael's roast chicken is so easy, even a newbie could cook it up (plus it's delicious)!
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ingredients
  • 1 3-5 pound Chicken (wish bone removed)
  • 1/2 head Garlic (peeled)
  • 1 small Yellow Onion (quartered)
  • 1 small bunch Thyme
  • Whole Dried Chiles (to taste)
  • 1 small bunch Tarragon
  • 2 Parsnips (peeled; cut in large chunks)
  • 8 Spring Carrots (or 2 large carrots; cut in large chunks)
  • 2 medium Turnips (peeled; cut in large chunks)
  • Kosher Salt and Freshly Ground Pepper
  • Olive Oil
  • 1 Lemon (zest and juice)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat oven to 500°F.
  • 2
    1 3-5 pound Chicken (wish bone removed)
    Kosher Salt and Freshly Ground Pepper
    1/2 head Garlic (peeled)
    1 small Yellow Onion (quartered)
    1 small bunch Thyme
    Whole Dried Chiles (to taste)
    1/2 of the Tarragon
    Season the inside and outside of the Chicken generously with Salt and Freshly Ground Pepper. Stuff the inside with half of the Garlic, the Thyme, half of the Tarragon, and the dried Chiles. Truss the legs of the Chicken with butcher's twine.
  • 3
    2 Parsnips (peeled; cut in large chunks)
    8 Spring Carrots (or 2 large carrots; cut in large chunks)
    2 medium Turnips (peeled; cut in large chunks)
    Olive Oil
    Toss the Parsnips, Carrots, Turnips, and remaining Garlic in Olive Oil, seasoning generously with Salt and Freshly Ground Pepper. Arrange in a flat layer in a roasting pan. Place the Chicken on top, drizzle with Olive Oil and roast for 45 minutes to an hour, until Chicken registers 160°F when measured with a meat thermometer. If the Chicken skin becomes too dark, cover loosely with aluminum foil.
  • 4
    1/2 of the Tarragon
    1 Lemon (zest and juice)
    Chop the remaining Tarragon. Remove the Chicken to a board to rest for 10 minutes. Remove the vegetables and pan juices to a large bowl and toss with the chopped Tarragon, Zest and Juice of the Lemon. Carve the Chicken into 8 pieces, and serve with the vegetables.

    Helpful Tips:
    1. Keep the skin on the carrots.
    2. Cut the parsnips and turnips to the same size as the carrots so they all roast at an even temperature.
    3. If possible, salt the chicken the night before for a fuller flavor
    4. Roast the chicken in a 500 degree oven for 45 min to an hour, or until the internal temperature of the thigh is 160 degrees
    5. Let the chicken rest for at least 15 minutes
 
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