Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE WHOLE ROASTED TARRAGON CHICKEN: | 2. Remove the giblets and neck from the chicken. Set chicken aside, covered, in a cool place. | 3. Juice the lemons and reserve the juice. Chop up the lemon rind and place it in a small bowl. Add the tarragon, crushed garlic, and salt. | 4. Stuff the cavity of the chicken with the lemon rind mixture and truss the legs together with butcher's twine. Combine the reserved lemon juice, minced garlic, shallot, paprika, pepper, brown sugar, canola oil, Worcestershire, mustard, and coriander in a bowl large enough to accomodate the chicken and whisk until well combined. | 5. Immerse the chicken in the marinade. Cover and marinate in the refrigerator for 4 hours or overnight. | 6. Preheat the oven to 425°F. | 7. Place the chicken, breast side up, in a casserole dish or roasting pan. Pour the marinade over the top of the chicken; bake for 20 minutes. Turn the chicken so the breast side is down, add the water to the dish, and bake for an additional 20 minutes. Flip the chicken again; reduce the oven temperature to 350°F, and bake for another 20 minutes. | 8. Remove the pan from the oven and lift the chicken out, letting the juices drain into the pan. Place the chicken on a cutting board, cover with aluminum foil, and let rest for 15 minutes. | 9. Strain the juices from the pan through a fine mesh sieve into a large saucepan. With a small ladel or spoon, skim any fat off the surface and discard. Heat the liquid over medium heat and reduce by half, about 6 minutes. Season with salt and pepper to taste. | 10. Carve the breast and legs and place on a serving platter, spooning the sauce over the top. | 11. FOR ROASTED CHANTENAY CARROTS: | 12. Preheat the oven to 350°F. | 13. Place the carrots in a medium-size bowl and toss with tarragon, salt, and zest. Heat a medium cast-iron skillet over high heat for 2 minutes. Reduce the heat to medium and add the oil. Heat for 30 seconds then add the carrots. | 14. Cook for 3 minutes, stirring frequently. Place the skillet in the oven and roast for 15 to 20 minutes, or until the carrots are golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1			965.6022	0.408	77.4748	70.0855
lemon	2			2.5617	0.8233	0.0972	0.0265
tarragon	1	tablespoon	dried	5.31	0.904	0.4099	0.1303
garlic clove	4		crushed	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
shallot	1		sliced	115.2	26.88	4.0	0.16
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
worcestershire sauce	1/2	teaspoon		2.21	0.5514	0.0	0.0
dijon mustard	1	tablespoon		-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
water	1	cup		0.0	0.0	0.0	0.0
carrot	6		peeled cut peeled cut	177.12	41.3856	4.0176	1.0368
salt	2	teaspoons		-	-	-	-
orange zest	1			1.94	0.5	0.03	0.004
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.