Roast Chicken with Lemon and Tarragon

Oxmoor House
The skin on the chicken locks in the natural juices of the chicken, keeping each bite moist and juicy. Be sure to remove the skin before serving.
4 servings (serving size: 3 ounces chicken)


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1 (3 1/2-pound) roasting chicken
2 teaspoons dried tarragon, crushed
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 lemon, cut in half
Cooking spray


Prep: 5 Minutes
Cook: 1 Hour, 15 Minutes
Stand: 10 Minutes

Preheat oven to 350°.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and pat dry. Trim excess fat.

Rub chicken with tarragon, salt, and pepper. Place lemon in body cavity. Secure lemon in cavity with skewers or wooden picks.

Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 75 to 90 minutes or until meat thermometer registers 180°. Remove chicken from oven; cover with foil, and let stand 10 minutes. Discard skin and lemon.

Created date

March 2010

Nutritional Information

Calories 143
Fat 3.5 g
Satfat 0.9 g
Protein 24.8 g
Carbohydrate 1.8 g
Cholesterol 78 mg
Iron 1.4 mg
Sodium 529 mg
Caloriesfromfat 23 %
Fiber 0.4 g
Calcium 31 mg