Directions:
- Preheat oven to 400 F.
- Season the cavity of the chicken with salt and pepper.
- Rub the chicken skin with the butter.
- Sprinkle the tarragon inside and outside the chicken.
- Place chicken in a roasting pan and pour over half the chicken broth.
- Cover and roast for about 75 minutes, basting every 20 minutes.
- Let chicken rest for 10-5 minutes.
- Deglaze the roasting pan with the remaining chicken broth.
- Make a slurry by mixing the cornstarch with a bit of water.
- Stir into the broth and cook and stir until thickened.
- Heat the olive oil in a skillet.
- Add the onions and saute for about 5 minutes.
- Add the red and green peppers and the ham and saute for another 4 minutes.
- To serve, carve the chicken and place on a platter. Arrange the ham and pepper mixture around the chicken and pour a bit of the gravy over all.
- Serve with the remaining gravy on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 828.3 Kcal (3468 kJ) | ||
| Calories from fat | 538.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.81g | 92% | |
|---|---|---|---|
| Cholesterol | 309.88mg | 103% | |
| Sodium | 920.49mg | 38% | |
| Potassium | 851.59mg | 18% | |
| Total Carbs | 5.93g | 2% | |
| Sugars | 1.92g | 8% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 61.4g | 123% | |
| Vitamin C | 55.8mg | 93% | |
| Iron | 3.5mg | 19% | |
| Calcium | 51.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 177.32 Kcal (742 kJ) | ||
| Calories from fat | 115.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 92% | |
|---|---|---|---|
| Cholesterol | 66.34mg | 103% | |
| Sodium | 197.06mg | 38% | |
| Potassium | 182.31mg | 18% | |
| Total Carbs | 1.27g | 2% | |
| Sugars | 0.41g | 8% | |
| Dietary Fiber | 0.25g | 5% | |
| Protein | 13.15g | 123% | |
| Vitamin C | 11.9mg | 93% | |
| Iron | 0.7mg | 19% | |
| Calcium | 11.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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