ROASTED CHICKEN WITH GARLIC, LEMON AND TARRAGON

ROASTED CHICKEN WITH GARLIC, LEMON AND TARRAGON image

Categories Chicken

Yield 4 servings

Number Of Ingredients 8

(Marinade: juice of 3 lemons, 1 cup white wine, chopped garlic, tarragon or rosemary)
1 5-6 lb. roasting chicken
Sel de gris avec herbes des provences
Freshly ground black pepper
1 bunch of fresh tarragon or fresh rosemary
3 whole lemons, cut into quarters to base, but left whole
Several cloves of garlic
2 T. butter

Steps:

Marinate the chicken for at least 4 hours with the white wine marinade. Preheat oven to 350 degrees. Remove the giblets and rinse the chicken inside and out. Rub the outside only with extra virgin olive oil and sprinkle the inside and outside with sel de gris. Stuff the lemons with crushed garlic cloves and then fill the cavity with the garlic filled lemons, pieces of butter and bunches of fresh tarragon or rosemary. Underneath the breast skin insert pieces of butter, more sprigs of the tarragon or rosemary, crushed cloves of garlic and thin slices of lemon. Close the cavity of the chicken using toothpicks or skewers and place the chicken breast side down in the roasting pan. Pour a cup of water into the pan and roast for about 1 ½ hours, basting constantly (check for doneness by inserting a fork into the chicken the juices should run clear.) Let the chicken sit for 20 mins and then carve. Serve with roasted new potatoes (add these to the roasting pan in the last ½ hr of cooking, making sure to brush with olive oil first) and snow peas or asparagus.