Roast Chicken with Tarragon, Vegetables and Little Potatoes
Roast Chicken with Tarragon, Vegetables and Little Potatoes
Ingredients
- Olive oil
- 2 large yellow onions, peeled and finely sliced
- 2 pounds small yellow or red potatoes, or fingerling potatoes
- 1 pound carrots, peeled and thinly sliced on a bias into 1⁄2-inch-thick pieces
- 1 pound squash, or zucchini, peeled and sliced into 1⁄2-inch-thick pieces
- 2 chickens, 31⁄2–4 pounds each, organic if possible
- 6-7 tarragon sprigs
- 2 lemons, quartered
- Salt and pepper
Instructions
- Preheat oven to 400°F.
- Pour a little olive oil into a roasting pan that is large enough to hold the chickens and vegetables without crowding them too much. Add the sliced onions, potatoes, carrots and squash, and shake the pan backwards and forwards a few times to lightly coat the vegetables.
- Nestle the chicken on top of the vegetables. Drizzle a little olive oil over the chicken. Sprinkle the tarragon over the chicken and the vegetables. Scatter a pinch of salt over the chicken and add 5–6 grinds of pepper. Squeeze the lemon quarters over the chicken, then insert the quarters into the chicken cavity.
- Roast in the middle of the oven for 15 minutes and then lower the temperature to 375° and roast for a further 60–75 minutes. When the chicken is cooked, let it rest for 5–10 minutes before carving, Serve the chicken with the vegetables and some of the lovely pan juices that will be in the bottom of the pan.
