INGREDIENTS

INSTRUCTIONS

Trim any excess fat from the chicken. Sprinkle the cavity with 1 teaspoon
of the tarragon. Cut 1 lemon in half and place a lemon half in the cavity.
Squeeze the remaining lemons; you should have about 1/4 cup juice. Melt the
butter. Stir in the lemon juice, the remaining teaspoon of tarragon and the
mustard; mix well.
Brush some of the butter mixture over the surface of the chicken and place
breast-side down in a shallow roasting pan. Arrange the onions around the
chicken; brush half of the remaining butter mixture over the onions. Roast
in a preheated 375-degree oven for 30 minutes.
Spoon the vinegar over the onions and stir the stock into the pan. Baste
the chicken with the pan juices and roast for another 30 minutes. Turn the
chicken breast-side up, baste with the remaining butter mixture and season
with salt and pepper. Continue to roast until the chicken is tender and
golden, another 20 to 30 minutes.
Make a bed of watercress on a warmed platter. Place the bird on top and
surround with the onions. Baste the chicken with some of the pan juices;
carve the chicken at the table.
Notes: This golden chicken, infused with the aroma of lemon, is served on a
bed of watercress to catch the delicious juices. Roasted onions glazed with
balsamic vinegar add a strong accent.
Per serving: 467 calories, 37 gm protein, 18 gm carbohydrates, 27 gm fat,
11 gm saturated fat, 140 mg cholesterol, 337 mg sodium
>From "Chicken" by Emalee Chapman; general editor Chuck Williams
(Williams-Sonoma Kitchen Library, published by Time-Life Books, 1993,
$14.95)
Posted to RecipeLu by Badams <adamsfmle@sprintmail.com> on Oct 15, 1997,
converted by MC_Buster.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 18,
1998

A Message from our Provider:

“To dyslexic atheist: There is a dog”