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Lemon Tarragon Chicken Recipe
|Chicken||3 1⁄2 Pound|
|Lemon||1 Large, peeled (remove all white membrane), sliced very thinly and pitted|
|Loosely packed tarragon/1 1/2 teaspoons dried tarragon||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Butter||6 Tablespoon, melted (3/4 Stick)|
|Garlic||4 Clove (20 gm), minced|
Serving size: Complete recipe
Calories 3736 Calories from Fat 2249
% Daily Value*
Total Fat 251 g386.7%
Saturated Fat 97 g485.2%
Trans Fat 0 g
Cholesterol 1257.2 mg
Sodium 1454.5 mg60.6%
Total Carbohydrates 31 g10.5%
Dietary Fiber 6.9 g27.4%
Sugars 0.3 g
Protein 332 g663.5%
Vitamin A 102.2% Vitamin C 143.5%
Calcium 63% Iron 130.4%
*Based on a 2000 Calorie diet
Place chicken breast side up on work surface.
Carefully slip lemon slices under skin, covering breast, thigh and back as much as possible.
Arrange tarragon leaves over lemon slices.
Turn chicken over and make cut down length of backbone.
Cut other side of backbone and remove.
Turn breast side up and flatten by pressing on breastbone (remove breastbone if desired).
Tuck legs toward breast; fold wings behind breast.
Set chicken breast side up in shallow roasting pan and sprinkle with salt and pepper.
Roast 45 minutes, basting occasionally with pan juices.
Heat coals in barbecue grill until gray ash forms.
Spread around perimeter of barbecue so center is empty.
Place drip pan in center.
Set grill about 4 inches above coals and let coals burn about 20 minutes.
Set chicken breast side up in center of grill.
Combine butter and garlic and brush chicken generously.
Cook for 15 to 20 minutes.
Turn chicken over, brush generously with butter mixture and continue cooking until crisped and browned, about 15 to 20 minutes.