Directions:
- Preheat oven to 350 degrees.
- Saute onion, zucchini, carrots and 1 clove garlic in 1 tablespoons Butter until vegetables are soft, but not browned.
- Stir in 1/2 tsp tarragon, 2 tsp lemon juice and lemon peel; add salt and pepper to taste and let cool.
- Season inside and outside of chicken with salt and pepper.
- Stuff chicken with vegetable mixture.
- Melt remaining 2 tablespoons Butter; add 1 garlic clove, 1 tsp tarragon and 2 Tbsp lemon juice.
- Roast chicken for 1 to 1-1/2 hours, basting frequently with butter mixture, until temperature in thickest part of breast reaches 170-175 degrees.
- Cover loosely with foil if skin browns too quickly.
- Let chicken rest 10-15 minutes before cutting and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 672.07 Kcal (2814 kJ) | ||
| Calories from fat | 430.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.88g | 74% | |
|---|---|---|---|
| Cholesterol | 258.25mg | 86% | |
| Sodium | 198.97mg | 8% | |
| Potassium | 886.62mg | 19% | |
| Total Carbs | 8.03g | 3% | |
| Sugars | 2.63g | 11% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 49.56g | 99% | |
| Vitamin C | 35.6mg | 59% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.3mg | 18% | |
| Calcium | 63.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 170.37 Kcal (713 kJ) | ||
| Calories from fat | 109.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.14g | 74% | |
|---|---|---|---|
| Cholesterol | 65.47mg | 86% | |
| Sodium | 50.44mg | 8% | |
| Potassium | 224.76mg | 19% | |
| Total Carbs | 2.04g | 3% | |
| Sugars | 0.67g | 11% | |
| Dietary Fiber | 0.47g | 7% | |
| Protein | 12.56g | 99% | |
| Vitamin C | 9mg | 59% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.8mg | 18% | |
| Calcium | 16.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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