Yes, this French dinner really does cook in just one pot! Lemon and tarragon add delicious flavor, and cooking with carrots and new potatoes makes this one-pot dish into an entire meal.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Remove 1 Tbsp. zest from lemon; cut lemon in half. Using your fingers, gently loosen skin on chicken breast and spread some of the lemon zest, tarragon, and garlic under skin. Make small incisions in the skin in back to insert more of the zest, tarragon, and garlic over thighs and drumsticks, reserving any extra. Sprinkle body cavity with salt and pepper; add lemon halves. Cut off any excess fat from tail area. If desired, tie legs together with 100% cotton kitchen string and twist wing tips under back.

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  • In a 6-qt. Dutch oven combine potatoes, carrots, and onions; drizzle with wine and sprinkle with any leftover zest, tarragon, and garlic, and additional salt and pepper. Top with chicken; cover and transfer to oven. Roast 1 hour. Cut and remove string. Roast, uncovered, 15 to 20 minutes more or until drumsticks move easily in their sockets and chicken is done (at least 175°F in thigh).

  • Transfer chicken to a cutting board and let stand, covered, 10 minutes. Remove and discard skin; carve chicken. Squeeze lemon halves from cavity over chicken. Using a slotted spoon, transfer vegetables to a platter; add chicken.

  • Skim fat from pan juices. If desired, return pan juices to Dutch oven and bring to boiling; reduce heat. Simmer 5 minutes to reduce and intensify flavors; season to taste with salt and pepper. Serve chicken and vegetables with pan juices.

Tip

When selecting a whole chicken, look for an organic broiler chicken, if possible. They tend to have more flavor. Cooking the chicken with the skin on adds flavor to the dish, but we suggest removing the skin and skimming fat from the pan juices before serving to reduce fat and calories.

Nutrition Facts

258 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 89 mg cholesterol; 243 mg sodium. 864 mg potassium; 22 g carbohydrates; 4 g fiber; 5 g sugar; 29 g protein; 0 g trans fatty acid; 6962 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 46 mg calcium; 2 mg iron;

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