Tarragon, Lemon and Garlic Roasted Sunday Chicken

One of our staples for family dinners

Ingredients

• 1 whole chicken
• 2 tbsp fresh tarragon, or dried if fresh is unavailable
• 2 small whole lemons
• 3 or 4 cloves garlic, halved
• Salt and pepper to taste
• Olive oil
• Carrots and onions

Instructions

1. In a large roasting pan or Dutch oven, place your chicken.
2. Place pieces of garlic under the skin of the chicken wherever possible, and some in the cavity. Salt and pepper the chicken.
3. Juice the lemons and pour the juice over the chicken. Place the juiced lemons in the cavity as well as face down in the pan.
4. Rub the chicken with a small amount of olive oil, and season the whole bird with tarragon.
5. Add large chunks of carrot and onion around the pan to roast along with the chicken.
6. Bake in a 425 degree oven for about 1 hour 20 minutes, basting once or twice during the baking to distribute the juices.

Serving Suggestion

Serve with potatoes or rice of your choice.