This delectable chicken dish is irresistibly good. The buttery goodness from chicken and tangy taste of lemon combined with the fragrance of fresh tarragon works well together.
• 1 (1/2 kilo) whole chicken
• 1/3 cup butter, softened
• 3 tablespoons fresh tarragon, chopped, set aside 1 tablespoon for garnish
• 1 clove garlic, crushed
• 1 lemon, quartered
• 2 white onions, halved
• 1/2 cup water
For the gravy:
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 1 cup chicken stock
1. Preheat oven to 350°F. Rinse and pat dry the chicken with paper towel.
2. Combine butter, tarragon, and garlic, in a small bowl. Gently slide the fingers under the breast skin to loosen, careful not to tear the skin. Rub half of the butter mixture under the skin. Brush remaining butter over the skin.
3. Stuff the chicken cavity with lemon and onions. Place chicken, breast side up, on a rack and place the rack in a baking dish. Pour water into baking dish. Bake 1 hour and 15 minutes or until juices run clear when pierced.
4. Remove chicken from pan and rest. Loosely covered with foil, for 10 minutes. To retain the moist of chicken.
5. Make the gravy: place pan with juices on the stove and simmer over high heat. Stir in flour and cook for 2 to 3 minutes or until golden; remove from heat. Add in wine, then stock, and stir until smooth. Return to heat and simmer for 2 minutes until gravy boils and thickens.
6. Sprinkle chicken with extra tarragon. Serve carved with gravy.
You can also use thyme, if tarragon is not available. And instead of butter you can also use olive oil.