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Roast Chicken with Tarragon Vegetables

Michael Symon
  • 120 minutes
  • Serves

INGREDIENTS

3 lb

Chicken

8

Carrots, Spring

1

Chiles, Whole Dried

1/2

head Garlic

1

Lemon, zest and juice

2

Parsnips

1

small bunch Tarragon

1

small bunch Thyme

2

Turnips, medium

1

Yellow onion, small

1

Kosher salt and freshly ground pepper

1

Olive oil