Roast Chicken and Spring Vegetables with Mustard and Tarragon

Name: Roast Chicken and Spring Vegetables with Mustard and Tarragon
Ingredients: 1 3-4 pound whole chicken; Salt; Juice of one lemon; 3 tablespoons olive oil; 2 tablespoons Dijon mustard; 1 teaspoon freshly ground black pepper; 1/4 cup fresh tarragon sprigs, coarsely chopped, plus extra for garnish; 1 pound (6-8) baby turnips, ends trimmed, halved; 1/2 pound baby carrots, ends trimmed; 6-8 thick red spring onions, ends trimmed, halved crosswise

Roast Chicken and Spring Vegetables with Mustard and Tarragon was pinched from <a href="http://tastefoodblog.com/2011/04/01/roasted-chicken-and-vegetables-with-mustard-and-tarragon/" target="_blank">tastefoodblog.com.</a>

INGREDIENTS

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1 3-4 pound whole chicken

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Salt

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Juice of one lemon

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3 tablespoons olive oil

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2 tablespoons Dijon mustard

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1 teaspoon freshly ground black pepper

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1/4 cup fresh tarragon sprigs, coarsely chopped, plus extra for garnish

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1 pound (6-8) baby turnips, ends trimmed, halved

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1/2 pound baby carrots, ends trimmed

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6-8 thick red spring onions, ends trimmed, halved crosswise

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