Roasted Lemon/tarragon Chicken Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Whole broiler-fryer, (3 1/2
1/2 tsp: Coarse ground black pepper,
-pounds),
2 tbsp: Butter or margarine,
2 tbsp: Fresh lemon juice,
1 tbsp: Chopped fresh tarragon, (Or 1
1/2 tsp: Salt,
-teaspoon dried),
Directions:
Preheat oven to 375 F.
Brush chicken cavity and skin with lemon juice then sprinkle with
salt and pepper. If desired, tuck wings under and tie legs to tail.
Place on rack in a shallow roasting pan.
In a small skillet, melt butter with tarragon; brush over the chicken.
Roast for 1 1/2 hours, basting every 30 minutes, or until very tender.
Makes 6 servings.
[ 1001 HOME IDEAS MAGAZINE; April 1990 ]
Source from luhu.jp
Brush chicken cavity and skin with lemon juice then sprinkle with
salt and pepper. If desired, tuck wings under and tie legs to tail.
Place on rack in a shallow roasting pan.
In a small skillet, melt butter with tarragon; brush over the chicken.
Roast for 1 1/2 hours, basting every 30 minutes, or until very tender.
Makes 6 servings.
[ 1001 HOME IDEAS MAGAZINE; April 1990 ]
Source from luhu.jp
Tags
Poultry