Roast Chicken and Veggies

1 lemon
1 whole chicken
2 cloves garlic, minced
6 sprigs tarragon
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil
12 oz baby potatoes, quartered
1 pound asparagus, ends trimmed and cut into 2 inch lengths
3 leeks, sliced

Heat oven to 400°.

Grate lemon peel and set zest aside, cut lemon into quarters. Separate skin from breasts of chicken. Under skin, spread lemon zest, garlic and 2 tarragon sprigs. Season outside and cavity of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place lemon quarters and remaining sprigs in cavity. Place chicken in roasting pan. Roast 30 minutes.

Toss potatoes, 1 teaspoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Coat 2nd roasting pan with nonstick spray, add potatoes. After chicken has roasted for 30 minutes add potatoes, roast both for 15 min. longer. Combine asparagus, leeks, remaining oil, remaining salt and remaining pepper in a bowl, toss to coat.

After potatoes have roasted for 15 minutes add asparagus mixture to pan, roast chicken and vegetables 25 minutes longer, stirring. Chicken is done when internal temp measures 165° on an thermometer. Let rest 10 minutes before carving. Remove and discard skin before serving.

Makes 4 Servings.

Zester, Raniaco Stainless Steel Grater, Cheese, Lemon, Ginger & Potato Zester with Plastic Cover, Long Ergonomic Handle with Rubber Base

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