Spring delight in every bite

Quick prep means more time to enjoy

Succulent roast chicken dinner

Orange-Tarragon Roast Chicken

ACTIVE TIME: 30 min. TOTAL TIME: 2 hrs. SERVES: 8

For easy hands-off basting, spread flavored butter under chicken skin-it'll melt over the meat during roasting, making it irresistibly tender and juicy

• 1 lemon
• 1 orange
• 4 sprigs fresh tarragon
• 6 Tbs. butter, at room temp.
• 1 (4-5 lb.) roasting chicken

1 Heat oven to 375°F. Grate 1 Tbs. zest and squeeze 1 Tbs. juice from lemon; grate 2 tsp. zest and squeeze 2 Tbs. juice from orange. Reserve 1 orange and 1 lemon half. Chop 2 sprigs tarragon. In bowl, using fork, mash together citrus zest and juice, chopped tarragon and butter. Season with 4 tsp. salt and 1/4 tsp. pepper.

2 Using fingers, gently loosen skin from breast meat; spread butter mixture underneath and over skin. Place reserved lemon and orange halves and remaining tarragon in chicken cavity; if desired, truss chicken. Transfer chicken to roasting pan; add 1 cup water. Cook until meat thermometer inserted into thickest part of thigh away from bone registers 170°F and juices run clear, about 12 hrs. Transfer to serving platter; tent with foil. Let stand 10 min before carving. Drizzle with pan juices and butter from bottom of pan.

Per serving: Cal. 380 Pro. 32g Carb. 3g Fiber 1g Sug. 2g Chol. 125mg Sod. 240mg Total fat: 26g Sat. 10g

Easy variation

Provençal: Omit orange and tarragon. Combine butter with 2 Tbs. chopped fresh rosemary, 2 Tbs. Dijon mustard, 1 Tbs lemon zest and 2 Tbs. lemon juice. Continue with recipe as directed.