Roast Chicken with Lemon and Tarragon

Roast Chicken with Lemon and Tarragon

The skin on this chicken locks in the natural juices of the chicken, keeping each bite moist and juicy.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: about 6 ounces)


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


1. Preheat oven to 350°.

2. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; 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. Lift wing tips up and over back; tuck under chicken.

3. 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 thermometer registers 180°. Remove chicken from oven; cover with foil, and let stand 10 minutes. Remove and discard lemon and, if desired, skin before eating (analysis does not include skin).

carbo rating: 0

Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 0.0%
  • Fat: 4.8g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 35.5g
  • Carbohydrate: 0.6g
  • Fiber: 0.1g
  • Cholesterol: 113mg
  • Iron: 2.2mg
  • Sodium: 426mg
  • Calcium: 29mg

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Roast Chicken with Lemon and Tarragon recipe