Tarragon Roast Chicken with Summer Greens
Tarragon roast chicken is a classic dish that is perfect for summer. The combination of the flavorful herb with the tender chicken and fresh greens is simply divine. This dish is also incredibly easy to make, so it's perfect for busy weeknights or casual gatherings.
Ingredients:
* 1 whole roasting chicken (about 4 pounds)
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 teaspoon dried tarragon
* 1/2 teaspoon dried thyme
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1 cup chicken broth
* 1 pound summer greens (such as spinach, arugula, or baby kale)
Instructions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Remove the giblets from the chicken and discard. Rinse the chicken inside and out and pat dry with paper towels.
3. In a small bowl, combine the olive oil, salt, pepper, tarragon, thyme, garlic powder, and onion powder. Rub the mixture all over the chicken.
4. Place the chicken in a roasting pan and add the chicken broth to the bottom of the pan.
5. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).
6. Remove the chicken from the oven and let rest for 10 minutes before carving.
7. While the chicken is resting, heat a large skillet over medium heat. Add the summer greens and cook until wilted, about 2 minutes.
8. Serve the roasted chicken with the summer greens and enjoy!
Tips:
* For a more flavorful chicken, marinate it in the herb mixture for at least 30 minutes before roasting.
* You can use any type of summer greens you like. Baby spinach, arugula, and baby kale are all great options.
* If you don't have chicken broth, you can use water instead.
* Serve the roasted chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.