1 whole fryer
1 large onion thinly sliced
2 c. shredded zucchini (about 1/2 lb.)
1 1/2 c. shredded carrots
2 garlic cloves, pressed or finely chopped
1 1/2 tsp. butter
1 1/2 tsp. dry tarragon
2 tbsp. plus 2 tsp. lemon juice
Lemon peel
Salt & pepper to taste

Remove skin from chicken after cleaning. Lightly saute onions, zucchini and carrots and 1 garlic clove in 1 tablespoon butter until vegetables are soft but not brown. Stir in 1/2 teaspoon tarragon, 2 teaspoons lemon juice and lemon peel. Add salt and pepper to taste. Let cool. Stuff chicken with vegetable mixture. Melt remaining 2 tbsp. butter, add 1 garlic clove, 1 teaspoon tarragon and 2 tablespoons lemon juice. Roast chicken at 375 degrees for 1 1/4 to 1 1/2 hours, basting frequently with butter mixture. Cover loosely with foil if chicken browns too quickly. Serve with rice. Makes 4 servings.