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.
INGREDIENTS
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
Kathy Opalek
This recipe got rave reviews from my 8 dinner guests. It was very moist. I thickened the
7/28/2005 Reviewed by
sharon
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.