Lemon-Tarragon Roast Chicken with Vegetables

Name: Lemon-Tarragon Roast Chicken with Vegetables
Yield: 6 servings
Ingredients: 1 whole chicken (3 1/2 to 4 pounds), rinsed, trimmed of excess fat, and patted dry; 1 garlic bulb, halved horizontally; 2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves; 3 tablespoons unsalted butter, softened; 1 shallot, finely chopped; Coarse salt and freshly ground pepper; 2 lemons (1 halved, 1 thinly sliced); 5 red onions (2 large and 3 small), peeled; 4 long, thin carrots, peeled (halved or quartered lengthwise if large); 3 stalks celery; 6 small red potatoes, halved (or 3 russet potatoes, cut into thirds); 1/2 cup dry white wine; 1/2 cup homemade or low-sodium store-bought chicken stock

Lemon-Tarragon Roast Chicken with Vegetables was pinched from <a href="http://www.marthastewart.com/891264/lemon-tarragon-roast-chicken-vegetables" target="_blank" rel="noopener">www.marthastewart.com.</a>

INGREDIENTS

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1 whole chicken (3 1/2 to 4 pounds), rinsed, trimmed of excess fat, and patted dry

•

1 garlic bulb, halved horizontally

•

2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves

•

3 tablespoons unsalted butter, softened

•

1 shallot, finely chopped

•

Coarse salt and freshly ground pepper

•

2 lemons (1 halved, 1 thinly sliced)

•

5 red onions (2 large and 3 small), peeled

•

4 long, thin carrots, peeled (halved or quartered lengthwise if large)

•

3 stalks celery

•

6 small red potatoes, halved (or 3 russet potatoes, cut into thirds)

•

1/2 cup dry white wine

•

1/2 cup homemade or low-sodium store-bought chicken stock

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