Advertisement

Roasted Chicken With Shallots and Tarragon

Time 1 hour 10 minutes
Yields Serves 4 to 6
Roasted Chicken With Shallots and Tarragon
1

Rub oil over surface and inside of chickens. Combine seasoning salt and lemon pepper in small dish. Sprinkle chickens inside and out. (Can be done several hours ahead or overnight and refrigerated. Before roasting, let stand at room temperature 30 minutes.)

2

Place chickens, breast side down, on rack set in shallow roasting pan or jellyroll pan (be sure to space chickens at least 2 inches apart). Place shallots and tarragon, divided evenly, into cavities. Tuck wings under; tie legs together.

3

Roast at 425 degrees on lower oven rack until lightly browned, about 30 minutes. Remove from oven. Use large meat fork inserted into cavity to turn chickens breast side up. Roast until well browned and meat thermometer inserted between thigh and leg registers 180 degrees (or insert tip of paring knife to be sure juices run clear), about 25 minutes more, depending on size of chickens.

4

To serve, remove shallots and tarragon and discard. Cut chickens in half, removing backbones with kitchen shears. Transfer chickens to platter; garnish with tarragon. Serve hot or at room temperature.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.