Roast Chicken with Tarragon, Vegetables and Little Potatoes - Edible Santa Barbara and Wine Country
Roast chicken with tarragon, roasted vegetables, and potatoes, a simple, flavorful fall dish perfect for family meals.
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Ingredients
- Olive oil
- 2 large yellow onions (peeled and finely sliced)
- 2 pounds small yellow or red potatoes (or fingerling potatoes)
- 1 pound carrots (peeled and thinly sliced on a bias into 1⁄2-inch-thick pieces)
- 1 pound squash (or zucchini, peeled and sliced into 1⁄2-inch-thick pieces )
- 2 chickens (3½–4 pounds each, organic if possible)
- 6-7 tarragon sprigs
- 2 lemons (quartered)
- Salt
- pepper
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