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Jim Coleman Recipes

Roast Chicken with Fresh Tarragon

For this recipe you will need:

  • 2 tablespoons olive oil
  • 1 large whole roasting chicken
  • ½ cup chopped onion
  • ½ cup chopped peeled carrots
  • 2 large parsley sprigs
  • 2 sprigs of tresh thyme
  • 2 tablespoons chopped fresh tarragon
  • Salt & pepper to taste

To prepare this recipe:

Rinse the chicken, inside and out and pat dry with paper towels and let stand at room temperature for 30 minutes.

Rub 2 tablespoons olive oil over chicken, sprinkle chicken with salt & pepper inside and out.

Place chicken breast side down on a heavy rack in a roasting pan.

Fill inside of cavity with onion, carrot, parsley and tarragon.

Roast in a preheated 450°F oven for 30 minutes until skin begins to crisp.

Using tongs or a large fork, turn the chicken breast side up and spread the tarragon all over the chicken.

Continue roasting until internal temperature is 180°F for about an hour and a half.

Let rest for 30 minutes prior to carving.

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