Elegant Tarragon Lemon Roasted Chicken with Market Vegetables

Ingredients

• 1 whole chicken, about 4-5 pounds, giblets removed
• 1 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 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 teaspoon freshly ground black pepper

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   In a small bowl, mix together olive oil, tarragon, lemon zest, lemon juice, minced garlic, salt, and pepper.
3. 03
   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. 04
   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. 05
   Place the chicken, breast side up, on a rack in a roasting pan.
6. 06
   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. 07
   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. 08
   Remove the chicken from the oven and let it rest for 15 minutes before carving.
9. 09
   Serve the chicken with the roasted vegetables, garnishing with additional fresh tarragon if desired.