Tarragon Chicken With Vegetable Stuffing |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I'm not sure where this recipe originated from, just that it's been a family favorite for many years. It's also another great way to use some of the zucchini from your summer garden! The use of a food processor for shredding the veggies makes for a quick prep time and if there is leftover vegetable mixture that won't fit in your bird, I just mound it in a corner of the pan to cook outside of the chicken. Ingredients:
1 whole chicken |
1 large onion, thinly sliced |
2 cups shredded zucchini (about 1/2 lb) |
1/2 cup shredded carrot |
2 garlic cloves, pressed |
3 tablespoons butter |
1 1/2 teaspoons dry tarragon |
2 tablespoons lemon juice |
2 teaspoons lemon juice |
1/2 teaspoon grated lemon peel |
salt and pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Saute onion, zucchini, carrots and 1 clove garlic in 1 tablespoons Butter until vegetables are soft, but not browned.
3. Stir in 1/2 tsp tarragon, 2 tsp lemon juice and lemon peel; add salt and pepper to taste and let cool.
4. Season inside and outside of chicken with salt and pepper.
5. Stuff chicken with vegetable mixture.
6. Melt remaining 2 tablespoons Butter; add 1 garlic clove, 1 tsp tarragon and 2 Tbsp lemon juice.
7. 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.
8. Cover loosely with foil if skin browns too quickly.
9. Let chicken rest 10-15 minutes before cutting and enjoy!
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