Michael's roast chicken is so easy, even a newbie could cook it up (plus it's delicious)!
Roast Chicken with Tarragon Vegetables
- 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)
- Preheat oven to 500°F.
- 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.
- 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.
- 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.