Lemon and Tarragon Roasted Chicken

Bald Mountain

I had a fun and relaxing time in Idaho... A big thank you to my dear friend Tiffany, who was a wonderful host; and another thank you to her father David, who let us stay at his beautiful house and invade his privacy. I was able to see a few friends and have meals with both of my sisters and my parents. I was a tourist in my home town and I had a great time exploring it. I am amazed at how much has changed and grown. I was able to eat at Desperado's (one of my favorites) - they still have the best chips and salsa. We also enjoyed drinks at an old favorite, The Pioneer. The trip was quick but wonderful - I saw old friends and met new ones. I feel rested and relaxed but I must say, it's so nice to be home with my children and my husband, who I missed very much.

On to the recipe:

I made this recipe right before I left town. I love roasting chickens in the oven using the low and slow method. It makes the house smell amazing all afternoon and the chicken turns out moist, tender and delicious! I love tarragon with lemon and it was perfect on this chicken. The meat was juicy and full of flavor. It went really well with a tossed salad and bread. Simple, healthy, and tasty - my kind of dinner.

Note: I didn't measure the seasonings (sorry - I was in a rush) but I sprinkled each spice generously all over the bird.

• 1 4-5 lb chicken, cleaned
• 1/2 sweet yellow onion, quartered
• 5 cloves of garlic
• Juice of one lemon
• Lemon pepper to taste
• Tarragon to taste
• Sea salt to taste
• Garlic powder to taste

Preheat oven to 275 degrees. Clean chicken. Squeeze lemon juice into a small dish. Place onion, lemon halves & garlic inside the cavity. Rub lemon juice over the bird then sprinkle generous amounts of each seasoning all over the body. Spray the chicken with olive oil cooking spray. Place chicken on a roasting tray in a roasting pan. Place the meat thermometer in the thigh of the bird making sure not to touch bone. Roast uncovered for 3 1/2 - 4 hours until the meat thermometer reads 180 degrees (or whatever your thermometer says for poultry). I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want extra crispy skin then don't baste for the last hour or turn the oven temperature up for the last 5-10 minutes - watch carefully so it doesn't burn. Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

Click here for a printable version of this recipe