CITRUS ROASTED CHICKEN

CITRUS ROASTED CHICKEN 1 roasting chicken 1 orange, unpeeled 1 lemon, unpeeled 5 to 6 tsp. softened butter and butter, mixed 1 lg. onion 2 tsp. tarragon 1/2 tsp. black pepper 3/4 tsp. salt

Preheat oven to 450 degrees. Cut the fruit and onion in eighths. Put 4 tablespoons butter in a dish and mash the tarragon, 1/2 teaspoon salt and pepper into it. Sprinkle inside of bird with remaining salt. Use butter mixture to generously coat the cavity of bird. Stuff with the oranges, lemons and onions. Tie opening shut. Rub outside of the bird with remaining 2 tablespoons of butter. Place bird breast side down in roasting pan and roast 10 minutes. Turn breast side up, reduce heat to 350 degrees and continue roasting 60-80 minutes or until done. Baste with pan juices. Bird is done when pricked with fork and juices run clear.

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