Roast Chicken with Lemon and Tarragon


  • 1 lemon, cut in half
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 (3-pound) roasting chicken
  • Cooking spray
  • 2 teaspoons dried tarragon, crushed

1. Preheat oven to 350°.2. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Rub chicken with tarragon, salt, and pepper. Place lemon in body cavity. Secure lemon in cavity with skewers or wooden picks. Lift wing tips up and over back; tuck...

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