Tarragon Lemon Roast Chicken

• 2 12-3 lbs broiler-fryer chickens
• 13 cup lemon juice
• 1 tablespoon olive oil
• 34 teaspoon dried tarragon
• 2 garlic cloves, finely chopped
• 12 teaspoon salt
• 14 teaspoon pepper

1. Heat oven to 375.
2. Place chicken, breast side up, on rack in shallow roasting pan.
3. Combine lemon juice, oil, dried tarragon, garlic, salt and pepper in small bowl.
4. Brush half of the mixture over chicken.
5. Bake chicken 1 1/4 hours or until thermometer reads 180 degrees, brushing occasionally with lemon mixture.
6. Remove from oven, cover and let rest 10 minutes before carving.

chickens, lemon juice, olive oil, tarragon, garlic, salt, pepper

Taken from www.food.com/recipe/tarragon-lemon-roast-chicken-292640 (may not work)