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| Tarragon Roasted Chicken
2 cloves garlic
one 3 pound chicken
2 teaspoons of dried tarragon
1/4 cup of dry white wine
1 tablespoon of vegetable oil
Cut 1 garlic clove in half. Rub cut sides on outside of chicken: place garlic in cavity Sprinkle half the tarragon in chicken cavity. Truss chicken. Use a cotton string to tie the legs and wings close to the body. This will prevent the legs and wings from becoming overcooked and dried out before the rest of the chicken is cooked. Place in roasting pan.
Mince the remaining garlic and combine with remaining tarragon, wine, and oil, drizzle over chicken. Roast in 350ºF. oven, basting frequently, for 1 1/4 hours or until juices run clear when chicken is pierced with fork. Makes 6 servings
per serving
155 calories 6 g fat 70 mg cholesterol 70 mg sodium 23 g protein 0 g carbohydrate
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