Lemon-Tarragon Roast Chicken with Vegetables

Name: Lemon-Tarragon Roast Chicken with Vegetables
Yield: serves 4 to 6
Ingredients: 1 whole chicken (3 1/2 to 4 pounds), rinsed, trimmed of excess fat, and patted dry; 1 garlic bulb, halved horizontally; 2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves; 3 tablespoons unsalted butter, softened; 1 shallot, finely chopped; Coarse salt and freshly ground pepper; 2 lemons (1 halved, 1 thinly sliced); 5 red onions (2 large and 3 small), peeled; 4 long, thin carrots, peeled (halved or quartered lengthwise if large); 3 stalks celery; 6 small red potatoes, halved (or 3 russet potatoes, cut into thirds); 1/2 cup dry white wine; 1/2 cup homemade or low-sodium store-bought chicken stock

January 26, 2012

Red onions, cut at an angle, form a V-shaped roasting rack for the chicken.

Recipe information

Yield
serves 4 to 6

Ingredients

1 whole chicken (3 1/2 to 4 pounds), rinsed, trimmed of excess fat, and patted dry

1 garlic bulb, halved horizontally

2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves

3 tablespoons unsalted butter, softened

1 shallot, finely chopped

Coarse salt and freshly ground pepper

2 lemons (1 halved, 1 thinly sliced)

5 red onions (2 large and 3 small), peeled

4 long, thin carrots, peeled (halved or quartered lengthwise if large)

3 stalks celery

6 small red potatoes, halved (or 3 russet potatoes, cut into thirds)

1/2 cup dry white wine

1/2 cup homemade or low-sodium store-bought chicken stock

Preparation

Step 1
Preheat the oven to 400°F. Rub the chicken inside and out with 1 garlic half. Place both garlic halves and the tarragon sprigs in the cavity. Stir together the butter, shallot, chopped tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Loosen the skin near the cavity with your hands; spread the butter mixture under the skin all over the flesh.
Step 2
Squeeze juice from the lemon halves over the chicken; place in cavity. Season the bird with 1 teaspoon salt and 1/2 teaspoon pepper.
Step 3
Halve the large onions horizontally at an angle. Arrange in the middle of a 9 × 13-inch roasting pan to form a square. Position halves so the slanted ends of each pair face each other, inward, and almost touch. Place the chicken, breast side up, on the onion rack.
Step 4
Quarter the small onions; arrange with the carrots, celery, and potatoes around bird. Tuck the lemon slices between the wings and breast and the legs and breast. Pour the wine and stock over the vegetables.
Step 5
Roast the chicken and vegetables, basting 2 or 3 times with the pan juices, until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°F and juices run clear, 1 to 1 1/2 hours.
Step 6
Remove the pan from the oven, and let the chicken stand 10 minutes. Carve the chicken. Arrange the chicken and roasted vegetables (including rack onions) on a platter. Spoon the pan juices over the meat.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes