Roast Chicken with Lemon and Tarragon


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

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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