from Chow Bella
1 3-lb roasting chicken
7 tbsp butter (I only used a scant 3), divided
1 tbsp extra virgin olive oil
1 tsp dried tarragon, or 8 fresh springs, divided
3/4 tsp salt, divided
pinch black pepper
1/2 cup sliced onions
1/4 cup sliced carrots
1. Preheat oven to 325 degrees F.
2. Add one of the tbsp of butter into the cavity of the chicken, then sprinkle in 1/4 tsp salt, some pepper, and 1/2 tsp tarragon. Truss the chicken.
3. Heat 2 tbsp of the butter and the oil in the casserole dish over medium heat. Add the chicken and brown on all sides; regulate the temperature so that the butter doesn't brown too much. Set the browned chicken aside.
4. Add the vegetables to the chicken drippings and butter mixture. If the butter became too browned, drain the grease away and add the 2 tbsp fresh butter, then add the vegetables. Sweat the vegetables over low heat with the remaining tarragon, 1/4 tsp salt, and some pepper.
5. Set the chicken breast-side up on top of the cooked vegetables, then sprinkle with the remaining salt and pepper and dot with the remaining butter.
6. Roast for 1 hour and 10-to-20 minutes until the chicken is opaque and the juices run clear.
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Servings per recipe: 6
Per serving:
Calories: 495
Fat: 23.4 g
Saturated fat: 8.4 g
Cholesterol: 217 mg
Sodium: 530 mg
Carbohydrates: 1.4 g
Sugar: 0.6 g
Protein: 65.8 g