Ingredients

1 large roasting chicken (3-4 lb.)
1/2 lemon
salt and pepper
1 tsp. fresh tarragon or 1/2 tsp. dried tarragon
3 to 4 strips bacon
2 to 4 Tbsp. butter; melted
fresh watercress garnish

Cooking Instructions

Preheat oven to 400. Wipe chicken with damp towel. Rub with lemon. Sprinkle cavity with tarragon. Salt and pepper outer skin. Place chicken on a rack in a shallow roasting pan. Cover with bacon and roast for 30 minutes. Remove bacon, baste with butter and pan juices. Roast another 30 minutes. Baste, and roast a final 10 minutes. Remove chicken, let stand 5 minutes before carving. Garnish with watercress.
 
 
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