- 4
Ingredients
- Roasted Veggies
- 3 medium potatoes, quartered
- 3 carrots, peeled, cut into 2 inch chunks
- 1 large red onion, cut into 8 wedges
- 2 cups cauliflower florets
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- Chicken
- 1 large roasting chicken (7-7 1/2 lbs)
- 1 tsp each kosher salt & ground pepper
- 1 bunch fresh tarragon
- 1 lemon, quartered
- 8 cloves garlic, smashed, peeled
Preparation
Step 1
Roasted Veggies
Heat oven to 450, line a large, rimmed baking sheet w/foil. Toss all veggies w/olive oil, salt & pepper in a large bowl until coated. spread on prepared baking sheet. Roast 45 minutes, stirring once, or until veggies are lightly caramelized & tender.
cover loosely w/foil & leave at room temp, leave oven on.
Chicken
Rinse chicken inside & out, snip off any excess fat, season body cavity w/half the salt & pepper, then stuff w/tarragon, lemon quarters & garlic.
Place chicken in a 13x9 inch roasting pan, brush skin w/olive oil, sprinkle w/remaining salt & pepper.
Roast chicken 10 minutes at 450, reduce oven temp to 350 & continue to roast 1 hour 45 minutes or until juices run clear & an instant read thermometer inserted into the thickest part of the thigh reads 175, transfer chicken to platter, remove tarragon, lemon & garlic, discard, cover chicken loosely w/foil let set 20 minutes.
Reduce oven temp to 300, place roasted veggies in oven to warm.