Sauteed fresh vegetables, delicately seasoned with lemon and tarragon, make a flavorful stuffing. Roast chicken outdoors in a covered grill for a light summer meal.
1 Foster Farms Whole Chicken
1 large onion, thinly sliced
2 cups shredded zucchini
1/2 cup shredded carrots
2 cloves garlic, pressed
3 tablespoons butter or margarine
1 1/2 teaspoons dried tarragon
2 tablespoons plus 2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
salt and pepper
USER NOTES & RATINGS
10/5/2005 Reviewed by
This recipe got rave reviews from my 8 dinner guests. It was very moist. I thickened the
7/28/2005 Reviewed by
Really good!! Great to put together with what you already have in the frig.
1. Remove giblets, rinse chicken and pat dry. Saute onion, zucchini, carrot and 1 garlic clove in 1 tablespoon butter until vegetables are soft but not browned. 2. Stir in 1/2 teaspoon tarragon, 2 teaspoons lemon juice and lemon peel. Add salt and pepper to taste, let cool. Stuff chicken with vegetable mixture. Melt remaining 2 tablespoons butter; add 1 garlic clove, 1 teaspoon tarragon and 2 tablespoons lemon juice. 3. Roast chicken at 375 degrees for 1 1/4 to 1 1/2 hours, basting frequently with butter mixture. Cover loosely with foil if skin browns too quickly.
NOTE: For outdoor cooking, roast chicken in a covered grill over indirect medium heat for about 1 1/2 hours, or on a rotisserie 1 1/2 to 2 hours.