Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I'm not sure where this recipe originated from, just that it's been a family favorite for many years. It's also another great way to use some of the zucchini from your summer garden! The use of a food processor for shredding the veggies makes for a quick prep time and if there is leftover vegetable mixture that won't fit in your bird, I just mound it in a corner of the pan to cook outside of the chicken.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Saute onion, zucchini, carrots and 1 clove garlic in 1 tablespoons Butter until vegetables are soft, but not browned.
  3. Stir in ½ tsp tarragon, 2 tsp lemon juice and lemon peel; add salt and pepper to taste and let cool.
  4. Season inside and outside of chicken with salt and pepper.
  5. Stuff chicken with vegetable mixture.
  6. Melt remaining 2 tablespoons Butter; add 1 garlic clove, 1 tsp tarragon and 2 Tbsp lemon juice.
  7. Roast chicken for 1 to 1-1/2 hours, basting frequently with butter mixture, until temperature in thickest part of breast reaches 170-175 degrees.
  8. Cover loosely with foil if skin browns too quickly.
  9. Let chicken rest 10-15 minutes before cutting and enjoy!