Tarragon Chicken With Roasted Vegetables

Ingredients

Roasted vegetables

3 medium Yukon gold potatoes

3 carrots

1 large red onion

2 c. cauliflower florets

2 tbsp. olive oil

1 tsp. Kosher salt

¼ tsp. Ground pepper

1 large roasting chicken

1 tsp. Kosher salt

1 tsp. Freshly ground black pepper

1 bunch fresh tarragon

1 lemon

8 clove garlic

Directions

1 Roasted Vegetables: Heat oven to 450 degrees F. Line a large, rimmed baking sheet with foil. Toss all vegetables with olive oil, salt, and pepper in a large bowl until coated. Spread on prepared baking sheet. Roast 45 minutes, stirring once, or until vegetables are lightly caramelized and tender. Cover loosely with foil and leave at room temperature; leave oven at 450 degrees F.

2 Chicken: Rinse chicken inside and out. Snip off any excess fat, season body cavity with half the salt and pepper, then stuff with tarragon, lemon quarters, and garlic. Place chicken in a 13- by 9-inch roasting pan. Brush skin with olive oil; sprinkle with remaining salt and pepper.

3 Roast chicken 10 minutes at 450 degrees F; reduce oven temp to 350 degrees F and continue to roast 1 hour 45 minutes or until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees F. 

Transfer chicken to a platter. Remove tarragon, lemon, and garlic, and discard. Cover chicken loosely with foil; let rest 20 minutes. Reduce oven temp to 300 degrees F; place roasted vegetables in oven to warm.

4 Slice off as much chicken as needed for dinner. Serve with roasted vegetables. Wrap leftover chicken and refrigerate for weeknight meals.