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Lemon-Tarragon Roast Chicken with Vegetables

Martha Stewart
  • 0 minutes
  • Serves 6

INGREDIENTS

1

Chicken (3 1/2 to 4 pounds), whole

3

stalks Celery

1

Garlic, bulb

2

Lemons

5

Red onions

6

Red potatoes, small

1

Shallot

2

sprigs Tarragon, fresh

1/2 cup

Chicken stock, homemade or low-sodium store-bought

1

Salt and freshly ground pepper, Coarse

3 tbsp

Butter, unsalted

1/2 cup

White wine, dry

4

Long, thin carrots, peeled (halved or quartered lengthwise if large)