Eosinophilic Esophagitis Friendly Garlic Tarragon Roasted Chicken
Total time1 hr 45 min
Prep time20 min
Cook time1 hr 15 min
4.8(22)
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 3 tbsp olive oil
- 6 cloves garlic, minced
- 3 tbsp fresh tarragon leaves, roughly chopped
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 lemon, halved
- 4 sprigs fresh thyme
- 1 medium yellow onion, quartered
For serving
- 1 tbsp fresh tarragon leaves, for garnish (optional)
Instructions
- 1
Remove the chicken from the refrigerator 30 minutes before roasting. Preheat the oven to 425°F (220°C).
- 2
In a small bowl, combine the olive oil, minced garlic, chopped tarragon, salt, turmeric, and ginger, stirring until a loose paste forms.
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