Ingredients

How to make it

  • Preheat oven to 350.
  • Remove giblets from chicken.
  • Rinse the chicken and pat dry. Place it in a roasting pan and rub with some of the olive oil. Season with salt, pepper and herbes de Provence. Place the tarragon under skin and all around outside of the bird. Place one of the chopped onions in the bird and the rest around the bird as well the parsnips. Drizzle the vegies with remaining olive oil and pour the chicken broth in the pan. Put a foil tent on top of the chicken and bake for 1 hour. Remove tent and continue baking 30 to 40 minutes (20 minutes a pound).
  • Remove chicken from roasting pan leaving juices and scoop vegies into a sauce pot. Scrape bottom of roasting pan to get the brown bits up and place about 4 tablespoons of juices into pot with vegies. Turn on high heat and add the wine. Reduce heat and cook 5 to 7 minutes. Add Salt and pepper to taste. Turn off heat and add the butter. Stir well. Carve chicken up and serve with a spoon full of the sauce and vegies. Yum...enjoy.

Reviews & Comments 2

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  • rosemaryblue 7 years ago
    Love chicken baked with herbes de provence! Also love tarragon, and this sounds like a superb recipe!
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    " It was excellent "
    chefelaine ate it and said...
    YUM !!! FIVE :+D
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