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Lemon Chicken
1 Chicken (approx. 31/2 lb) 2 Tea spoons dried tarragon 1/4 Cup unsalted butter 2 Tbls Dijon mustard 3 Lemons 3 Yellow onions cut in half crosswise 3 Tbls balsamic vinegar Salt and freshly ground pepper
Pre heat oven to 375 degrees F. Sprinkle the chicken's cavity with on tsp. tarragon. Place 1/2 lemon in the cavity. Squeeze the remaining lemons until you have 1/4 cup juice. Melt butter in a small pan. Stir in lemon juice, the remaining tarragon and the mustard. Brush the butter mixture over the chicken. Arrange onions around chicken. Brush onions with remaining butter mixture. Roast in the oven for 30 min. Spoon the balsamic vinegar over the onions and roast for another 30 min. Sprinkle with salt and pepper before serving.
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