Honey Lemon Tarragon Chicken

My bird was too big!

Oh, I had the best intentions of giving you my beautiful roasted chicken recipe complete with finished pictures today. It was a lovely rainy Sunday afternoon and everyone in the house was watching movies. I had the kitchen to myself with this wonderful beauty of a chicken in front of me. The camera was on standby as I prepped this baby with fresh lemons, garlic and tarragon.

What I didn’t count on was this bird being SO big! I usually make a four pound bird and this big guy was six and a half pounds!

Timing is everything and although I know how to prepare a meal around a four pounder – this one threw me as I kept waiting for the little thermometer popper to pop. I waited and waited.

It did finally pop and our hunger got the best of us….so no pictures as we ravishingly attacked the bird.

Here’s the recipe instead! (here’s the printable recipe)

Honey Lemon Tarragon Chicken

1 4 lb. whole roasting chicken

2 tsp. unsalted butter (melted)

1/4 cup white wine (any kind will work – I favor Chardonnay)

2 tbsp. honey (more if you like a sweeter glaze)

1 – 2 tbsp. chopped fresh tarragon

4 smashed garlic cloves

1 sweet onion quartered

1 handful of baby carrots

juice from one lemon (save the lemon to stuff the bird)

fresh cracked pepper

Lawry’s seasoned salt

In a glass measuring cup, melt the butter in the microwave. Add the juice of one lemon, white wine, honey and chopped tarragon. Set aside while you prep the bird. In a separate bowl, combine the lemon from the juice (I chop it in quarters), the baby carrots, garlic and onion. Salt and pepper the veggies.

Preheat the oven to 350 degrees.

Discard giblets and neck from chicken. Rinse the cavity under cold water and remove any extra chunks of fat. Fill the cavity of the bird with the veggies placing any extra veggies around the bird in the roaster. Tie ends of legs together with twine – I like to use the baking silicon rubber bands. Place the chicken on a rack in a roasting pan with the breast side up.

Pour the wine/honey/lemon mixture over the bird. Sprinkle with Lawry’s seasoned salt and cracked pepper. Bake at 350 degrees for 45 minutes. Increase oven temperature to 450 degrees (do not remove chicken); bake at 450 degrees for 15 minutes or until meat thermometer inserted in meaty part of leg registers 165 degrees. Remove chicken from pan; let side 10 minutes. Discard skin. Carve chicken.

Remember if the bird is over 4 lbs. – you will have to adjust the cooking times.