- 2 free-range chickens, about 3 1/2 to 4 pounds each
- 8 cloves garlic, peeled and crushed
- 1 yellow Spanish onion, peeled and quartered
- 4 lemons, thinly sliced
- 4 6-inch sprigs tarragon
- 1 ½ teaspoons kosher salt
- 1 tablespoon cracked black peppercorns
- ½ pound unsalted butter, melted
- 2 cups chicken broth, homemade or low-sodium canned
- ½ cup minced parsley leaves
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
2319 calories; 175 grams fat; 66 grams saturated fat; 2 grams trans fat; 65 grams monounsaturated fat; 29 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 166 grams protein; 761 milligrams cholesterol; 2264 milligrams sodium
- Preheat the oven to 450 degrees. Stuff the cavity of each chicken with 4 cloves of the garlic, half an onion, 2 lemons and 2 sprigs of tarragon. Season with salt and peppercorns.
- Lay the chickens, breast side down, on a rack over a small roasting pan. Roast for 30 minutes. Baste continually with melted butter. After 30 minutes have elapsed, lower the oven temperature to 400 degrees. Continue basting until the meat is opaque at the bone, about 30 additional minutes.
- Remove the roasting pan from the oven. Set the chickens aside for 10 minutes. Pour out the fat that has accumulated in the pan. Place the roasting pan on a burner over medium heat. Stir in the chicken broth and simmer until it reduces to 3/4 cup, about 5 to 10 minutes. Strain.
- Cut the two chickens in half and divide among 4 plates. Pour the sauce over the chicken and garnish with fresh parsley. Serve with roasted potatoes.
1 hour 30 minutes