Tarragon Whole Roasted Chicken with Winter Veggies

Serves: up to 5 | Cooking time: 2 hours

Hearty & healthy, this tarragon whole roasted chicken with colorful beets, carrots, & onions is a great winter dish for the family.


  • 1 - Farmer Focus Whole Bird

  • 6 - Mixed Beets

  • 1/2 lb - Mixed Heirloom Carrots

  • 1/2oz - Tarragon, fresh

  • 1/2oz - Thyme, fresh

  • 1/2oz - Rosemary, fresh

  • 2 TSP - Pink Peppercorns, crushed

  • 1 head - Garlic

  • 2 - Yellow Onions

  • 4 TBSP - Butter, unsalted

  • 1 - Whole Lemon

  • Kosher salt - to taste

  • Avocado Oil - to taste


1. Preheat Oven to 350F. Peel and quarter Beets. Peel and top carrots. Cut each carrot length wise in half. Quarter onion and cut the garlic head horizontally. Set aside in a container and toss with Avocado oil, salt and pepper.

2. In a small bowl, combine butter, 1tbsp salt, crushed pink pepper corns, the zest of the lemon and half of each herb (Tarragon, Thyme, Rosemary) chopped.

3. Rub butter mixture into the chicken, covering the skin. Quarter the lemon and stuff into the cavity along with the remaining herb bundles.

4.Transfer veggies to a baking tray, spreading evenly. Place chicken on top, transfer to the preheated oven.

5. Roast for 90 minutes or until the internal temperature reaches 165F.

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