The first time I made this I literally burnt the crap out of it. Second time around with a few adjustments - and we're golden (brown?! wink wink)! One of the things no-one tells you about food blogging (and probably all blogging in general) is all of the trial and error that goes into it... and also how the things you make are RARELY your meal for that night. Beyond recipe disasters that you need to adjust twice or three times (or great recipes that you accidentally spill on the floor as you're moving it to take pictures of it - yes this has happened to me), to re-making a recipe you loved for dinner on Friday night at 10am on a Sunday, just so that you have good light to photograph it (cough cough this roast chicken). For every three pictures I post, I've probably taken at least 75, weeded them down and edited to what I actually post. It's definitely an adventure, and most definitely my favorite hobby. The most relaxing hours of my day are when I'm in the kitchen, coupled with loving to eat, and then adding the creative design element through blogging and photography makes it perfect for me.
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!
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!
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