Tarragon-Lemon Roast Chicken

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Book Description

As a main ingredient or an aromatic accent, the distinct flavor of lemon is part of virtually every cuisine in the world. Now the best of these zesty ideas come together in a truly vibrant collection. From breakfast to cocktail hour to bedtime snacking, and every meal in between, Lemon Zest delivers a refreshing range of unbeatable offerings

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Lemon Zest: More Than 175 Recipes with a Twist

Authors: Lori Longbotham

Date: May 2002

ISBN: 0767906179

Publisher: Broadway

Paperback

ORDER/INFO

Tarragon-Lemon Roast Chicken
Recipe from: Lemon Zest
by Lori Longbotham
Cookbook Heaven at Recipelink.com

Nothing satisfies more than a roast chicken, and roasted lemon wedges on the side make a perfect roast chicken even better. You could also cook 6 peeled shallots and 12 peeled garlic cloves along with the lemon wedges.

Servings: 4

4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped fresh tarragon, plus 8 sprigs
1 3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper, plus a pinch
One 3 1/3-pound chicken, rinsed and patted dry
2 large lemons, each cut into 8 wedges
2 imported bay leaves or 1 California bay leaf
1 tablespoon sugar

Preheat the oven to 400 degrees F.
Stir together the butter, 1 tablespoon of the parsley, the zest, the chopped tarragon, 1/4 teaspoon of the salt, and the 1/4 teaspoon pepper in a small bowl until well combined. With your fingertips, loosen the skin from the breast, pace the butter mixture under the skin of the chicken breast, and spread evenly. Tuck the wings under the chicken. Place 4 lemon wedges, the tarragon sprigs, and the bay leaves in the chicken cavity. Place the chicken on a rack in a roasting pan. Sprinkle with 1/2 teaspoon salt and the pinch of pepper.
Toss together the remaining 12 lemon wedges, the sugar, and the remaining 1 teaspoon salt in a bowl. Place the lemons around the chicken.
Roast the chicken for about 1 1/4 hours, or until the juices of the thigh run clear when pierced with a paring knife baste the chicken with the pan juices and turn the lemons every 10 minutes after the first 20 minutes.
Cover the chicken loosely with foil and let stand for 10 minutes. Carve the chicken and arrange on a platter.
Toss the lemons with the remaining 1 tablespoon parsley, arrange around the chicken, and serve.

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