1 Whole small Roasting Chicken
\n1 lg. Onion, thinly sliced
\n2 C. Shredded Zucchini (about 1\/2 pound)
\n1\/2 C. grated Carrot
\n2 cloves Garlic, minced2 T. Olive OIl
\n1 1\/2 tsp. dry Tarragon
\n2 T. + 2 tsp. Lemon Juice
\n1\/2 tsp. lemon zest
\nsalt & pepper to taste<\/p>\n
Heat oven to 375. saut\u00e9 onion, zucchini, carrot, and one clove garlic in chicken stock until it is soft, but not browed. Stir in 1\/\/2 tsp tarragon, 2 tsp. lemon juice, lemon peel; salt & pepper to taste. Set aside and let cool. Stuff chicken with cooled vegetable mixture. Mix all remaining ingredients. Roast chicken for 1 – 1 1\/2 hours, basting frequently with oil mixture until temperature of thickest part of the breast reaches 170 degrees. Cover with foil if skin browns too quickly.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 Whole small Roasting Chicken 1 lg. Onion, thinly sliced 2 C. Shredded Zucchini (about 1\/2 pound) 1\/2 C. grated Carrot 2 cloves Garlic, minced2 T. Olive OIl 1 1\/2 tsp. dry Tarragon 2 T. + 2 tsp. Lemon Juice 1\/2 tsp. lemon zest salt & pepper to taste Heat oven to 375. saut\u00e9 onion, zucchini, carrot, and one clove garlic in chicken stock until it is soft, but not browed. Stir in 1\/\/2 tsp tarragon, 2 tsp. lemon juice,…<\/p>\n