Now on to this roast chicken! Like none I've ever had before. I found the recipe while watching food blogger Clodagh McKenna on the Rachel Ray morning show, and knew I had to make it. Tarragon is such a unique taste that to be honest, I HATE the smell of when uncooked. Please don't let this turn you off - tarragon and chicken are made for each other. Give this a try and I promise it will be your go to recipe!
1 whole chicken (3.5-4.5 pounds)
2 yellow onions, cut into 1" cubes
1 stick unsalted butter (8 tablespoons)
2 tablespoons dijon mustard
1 pound brussels sprouts, halved
1 pound parsnips, peeled and quartered
1 pound carrots, peeled and quartered
3 tablespoons fresh tarragon, chopped
3 sprigs fresh tarragon
1 tbsp kosher salt
1 tsp black pepper
An hour or two prior to beginning, let the butter come to room temperature.
Preheat the oven to 375, and rinse the whole chicken under cold water and pat dry. Quarter 1 lemon and 1 onion, and stuff into the cavity of the chicken.
Zest and juice the remaining lemon, and in a bowl, place the softened butter, 3 tablespoons of finely chopped tarragon, mustard, lemon juice, lemon zest, sea salt & freshly ground black pepper, and mix well.
Chop the parsnips and carrots in quarters (lengthwise and then in half horizontally), and the brussels sprouts in half. Place in the bottom of a roasting pan, along with the extra sprigs of tarragon.
Take half of the mixture, and rub it all over the chicken, as well as between the skin and breast meet (don't worry - the skin won't tear - and it is SO worth the extra effort!)
Melt the remaining tarragon butter and pour over the chopped veggies in the bottom of your roasting pan. Toss to coat well. Place the chicken on top of the veggies, and roast in your preheated oven for 1 hour and 20 minutes, basting the chicken at least twice periodically.
Remove from the oven, cover with foil, and let rest for 15 minutes.
You're done!! Now enjoy a few meals for your busy week ahead :)