ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roast Chicken with Lemon and Tarragon

Prep time 5 mins
Cook time 1 hr, 15 mins
Stand time 10 mins
Yield 4 servings (serving size: 3 ounces chicken)
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.


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

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

  4. 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.

Oxmoor House Healthy Eating Collection