Elegant Tarragon Lemon Roasted Chicken with Market Vegetables

Name: Elegant Tarragon Lemon Roasted Chicken with Market Vegetables
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 whole chicken (about 4-5 pounds, giblets removed); 1/4 cup olive oil; 2 tablespoons fresh tarragon leaves (finely chopped); 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 4 cloves garlic (minced); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 pound baby potatoes (halved); 1 pound carrots (peeled and cut into 2-inch pieces); 1 pound asparagus (trimmed); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

StandardAmericanDinnerElegantFamily-FriendlyComfort Food

⏱️ 30m PREP

🔥 90m COOK

👥 6 SERVINGS

⚡ 450 CAL/SERV

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Overview

A succulent roasted chicken infused with fresh tarragon and lemon, served alongside seasonal market vegetables for a delightful and sophisticated meal.

Macronutrients per serving

grams

Protein

35.0g 38%

Fat

22.0g 24%

Carbs

35.0g 38%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Potassium

20% DV

Maintains fluid balance

☀️ Vitamin A

30% DV

Supports vision and skin health

🌾 Fiber

24% DV

Aids in digestion

🔺 Iron

15% DV

Supports oxygen transport

Ingredients

Chicken and Marinade

1 whole chicken about 4-5 pounds, giblets removed
1/4 cup olive oil
2 tablespoons fresh tarragon leaves finely chopped
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
4 cloves garlic minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Market Vegetables

1 pound baby potatoes halved
1 pound carrots peeled and cut into 2-inch pieces
1 pound asparagus trimmed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

1 Preheat your oven to 425°F (220°C).
2 In a small bowl, mix together olive oil, tarragon, lemon zest, lemon juice, minced garlic, salt, and pepper.
3 Pat the chicken dry with paper towels. Gently loosen the skin over the breasts and thighs and rub some of the tarragon mixture underneath the skin.
4 Rub the remaining tarragon mixture all over the outside of the chicken. Tuck the wings under the body and tie the legs together with kitchen twine.
5 Place the chicken, breast side up, on a rack in a roasting pan.
6 In a large bowl, toss the baby potatoes, carrots, and asparagus with olive oil, salt, and pepper. Arrange them around the chicken in the roasting pan.
7 Roast the chicken and vegetables in the preheated oven for about 1 hour and 30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
8 Remove the chicken from the oven and let it rest for 15 minutes before carving.
9 Serve the chicken with the roasted vegetables, garnishing with additional fresh tarragon if desired.