CHICKEN TARRAGON
Provided by Nancy Harmon Jenkins
Categories dinner, roasts, main course
Time 3h15m
Yield 4 - 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees.
- Eviscerate chicken if necessary and set aside giblets for another purpose. Rub chicken inside and out with salt. Crumble dried tarragon between fingers and rub chicken inside and out with tarragon. Put any remaining tarragon in the cavity.
- Put chicken in a roasting pan; cover and roast in oven 1 1/2 to 2 hours, or until the leg can be moved in its socket. Baste chicken every 20 minutes or so with the rendered juices in the pan.
- Remove cover and roast chicken uncovered for 30 minutes.
- Remove chicken from oven, let stand 15 minutes and carve into serving portions. Place chicken pieces on a platter and pour rendered juices over. Serve immediately.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 31 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 9 grams, Sodium 706 milligrams, TransFat 0 grams
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