Tarragon Chicken with Veggie Stuffing

By Maverick19

Ingredients

• 1 whole fryer chicken
• 1 large onion, sliced thin
• 2 cup zucchini, shredded
• 1/2 cup carrots, shredded
• 2 garlic cloves, pressed
• 3 tbsp butter or margarine
• 1 1/2 tsp dry Tarragon
• 2 tbsp + 2 tbsp lemon juice
• 1/2 tsp grated lemon peel
• Salt and Pepper

Preparation

Step 1

Heat 1 tsp butter in pan. Sautee onion, zucchini, carrots and 1 garlic clove, until veggies are soft, not browned. Stir in 1/2 tsp Tarragon, 2 tsp lemon juice and lemon peel. Add salt and pepper to taste, let cool.

Stuff chicken with vegetable mix

Melt remaining 2 tbsp butter, add 1 garlic clove, 1 tsp tarragon and 2 tbsp lemon juice.

Roast chicken @ 375 degrees for 1 1/4 to 1 1/2 hours. Baste frequently with buter mixture. Cover loosely with foil if skin browns too quickly.