1 whole chicken (3 1/2 to 5 pounds)
3 lemons
4 small yellow onions
2 tsp dry tarragon (divided)
4 Tbsp unsalted butter, softened
2 Tbsp Dijon Mustard
2 Tbsp balsamic vinegar
1/2 cup low-sodium chicken stock
freshly ground black pepper
Curly Parsley for garnish
PREPARATION:
Process the dry tarrigon with a spice mill. Peel and halve the onions horizontally.
Rinse the chicken, trimmed of excess fat, and patted dry. Sprinkle the cavity with t tsp of dry tarrigon. Cut one of the lemons in half and stuff one half into the cavity. Tie the legs together with butcher's string.
Squeeze the remaining lemons until you have ¼ cup of juice.
Melt the butter in a small pan and then add the lemon juice, stirring as it is added. Add 1 tsp of tarrigon and the mustard then mix well; set aside.
Brush some of the butter mixture over the surface of the chicken. Place the prepared chicken breast side down on a rack in a shallow roasting pan. Arrange the onion halves around the chicken and also brush them with the butter mix.
Preheat oven to 375 deg. F
COOKING:
Place the roaster into the preheated oven and roast for 30 min. Pour the stock into the bottom of the roaster and spoon the vinegar over the onions. Then baste with the pan juices. Roast for another 30 min. Remove from the oven and turn the chicken breast side up. Baste with all the remaining butter mix and grind on some fresh pepper. Return the chicken and roast for an additional ½ hour or longer depending on the size of the chicken, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, about 1-1/2 hours total.
Remove pan from oven, and let chicken stand 10 minutes.. Arrange chicken and roasted onions on a platter. Garnish with the parsley. Carve chicken at the table. Serve with the pan juices along side.
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