Tarragon-Lemon Roast Chicken Recipe

Tarragon-Lemon Roast Chicken

Prep time: 15 minutes

Skill level: intermediate

Tarragon-Lemon Roast Chicken on roasting dish recipe made with ReaLemon

Tarragon and lemon - the perfect pair to take your roast chicken to the next level.

whole broiler-fryer chicken (2-1/2 to 3 lb/1.25 to 1.5 kg)

⅓ cup (75 mL)

ReaLemon® Lemon Juice

1 tbsp (15 mL)

olive oil

¾ tsp (4 mL)

dried tarragon or 1 tsp (5 mL) dried basil, crushed

cloves garlic, finely chopped

½ tsp (2 mL)

salt

¼ tsp (1 mL)

pepper

Preheat oven to 375°F (190°C). Rinse chicken; pat dry. Skewer neck skin to back; tie legs to tail. Twist wings under back. Place breast side up, on rack in shallow roasting pan.

Combine ReaLemon®, oil, dried tarragon or basil, garlic, salt and pepper in a small bowl. Brush half of the mixture over the chicken.

Insert a meat thermometer into the center of the inside thigh muscle, if desired (bulb should not touch bone). Bake chicken, brushing occasionally with remaining lemon mixture, for 1 to 1-1/4 hours or until drumsticks move easily, juices run clear and thermometer registers 180°F to 185°F (80°C to 85°C). Remove from oven; cover and let stand 10 minutes before carving.

Makes 4 servings.

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