Roast Chicken With Tarragon

Ingredients

• 1 5-pound chicken
• 1 lemon, halved
• Kosher salt to taste
• Freshly ground black pepper to taste
• 4 cloves garlic, smashed and peeled
• 2 bunches fresh tarragon ( 3/4 ounce each); stem one of the bunches and leave the other intact
• ½ cup dry white wine

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1274 calories; 86 grams fat; 24 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 18 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 108 grams protein; 425 milligrams cholesterol; 1189 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
2. Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
3. Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
4. When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
5. Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.