Roast Chicken and Vegetables w/ Lemon and Tarragon
This simple entrée is sure to please the whole family when you want a comforting meal.
1 whole chicken fryer (3 to 4 pounds)
3 cloves garlic, crushed
1 tablespoon olive oil
1 tablespoon freshly grated lemon peel
2 teaspoons dried tarragon
2 to 3 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3 medium potatoes, cut into wedges
3 carrots, cut into 2-inch pieces
2 turnips, peeled and cut into wedges
2 to 3 small onions or 1 large onion, cut into wedges
Rinse and pat chicken dry; rub with crushed garlic, 1 tablespoon olive oil, lemon peel and tarragon. Place breast up in the bottom of a two-piece broil pan or other shallow roasting pan without a rack. In a large bowl, mix lemon juice, 2 tablespoons olive oil, salt and pepper. Toss potatoes, carrots, turnips and onion in lemon mixture. Arrange vegetables around chicken. Cook in a non-preheated convection oven at 375°F for 55 to 65 minutes or until internal temperature of chicken breast is 170°F and thigh is 180°F. Remove from oven; cover with foil for 10 minutes before serving.
Makes 4 to 6 servings.
For traditional (non-convection) baking: Preheat and bake setting: 375ºF Time: 90 minutes