Whole Chicken3 lbs.
Olive Oil3 Tablespoons
Tarragon (dry)1 Tablespoon
Granulated Onion1 teaspoon
Dried Lemon Peel1 teaspoon
Paprika1 teaspoon
Kosher Salt2 teaspoons
Ground Black Pepper2 teaspoons
Pre-heat oven to 450 degrees.
Wash the chicken removing any excess cavity fat and pat dry with a paper towel. Spread the olive oil over the entire chicken and then rub the spice mixture over the chicken, inside and out. Place chicken on a rack in a roasting pan, breast side up. Cook for approximately 35 minutes, until golden brown and the juices run clear by the thigh. Let the chicken rest for 10 minutes and then cut the chicken into quarters to serve.
Served with Roasted Garlic Mashed Potatoes and a Medley of Roasted Vegetables.
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