Tarragon Roasted Chicken

It's amazing to me that I can still remember so clearly what this meal tasted like nearly 12 years since I last had it. It isn't hard to make and again one that we ate frequently with the Minkoff's when I was their nanny. My mouth is watering just thinking about it...yum

Tarragon Roasted Chicken

1- 5lb roasting chicken
3 tsp dried tarragon
2 minced garlic cloves
3 Tbsp pineapple juice
1/2 tsp pepper
2 Tbsp fresh parsley
1/4 c. margarine
2 Tbsp honey
3 carrots, peeled ( I usually use 5-6)
3 c. cooking liquid, calls for white wine but can substitute chicken stock

Leave skin on chicken but remove any visible fat.

In a small bowl, mix tarragon and pepper. Rub 1 tsp of mixture inside the chicken cavity.

Place parsley and garlic inside chicken cavity.

In microwave, melt margarine then stir in remaining tarragon/pepper mixture and brush on chicken.

Place carrots in bottom of roasting pan then place chicken breast side up on carrots.

Roast at 400 degrees, brushing every 20 minutes with remaining margarine mixture for 1.5- 2 hours or until done.