Roast Tarragon Chicken

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Servings: 4 Difficulty: Advanced
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A classic French-inspired roast with crispy skin and a rich, herbaceous pan sauce
Roast Tarragon Chicken recipe image
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Roast Tarragon Chicken

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 813.8

Description

This Roast Tarragon Chicken is a timeless dish that transforms a simple whole bird into an elegant centerpiece. The chicken is seasoned with fresh tarragon and butter, then roasted to golden perfection, ensuring juicy meat and crackling skin. The real magic happens in the pan sauce, where shallots, chicken stock, and more tarragon are reduced with browned bits to create a luxurious, aromatic gravy. Perfect for Sunday dinners or special occasions, this recipe offers a sophisticated flavor profile without being overly complicated. The earthy notes of tarragon pair beautifully with the savory richness of the chicken, making it a satisfying meal for the whole family. Serve with roasted potatoes or green beans to soak up every drop of the delicious sauce.

Ingredients

Directions

  1. Preheat the oven to 425&# 194;°F (220ðC).
  2. Lightly pepper the inside of the chicken cavity and smear with 1 tablespoon of softened butter. Sprinkle with 1 teaspoon of dried tarragon (or 2 teaspoons fresh).
  3. Truss the chicken to hold its shape. Dry the outside skin thoroughly with paper towels and rub with another 1 tablespoon of softened butter all over the skin.
  4. Place the chicken breast-side up on a rack in a roasting pan. Put in the oven for 5 minutes.
  5. Turn the chicken onto its left side. Quickly baste with the safflower oil and remaining melted butter. Return to the oven for 5 minutes.
  6. Turn the chicken onto its right side. Baste again and return to the oven for another 5 minutes.
  7. Reduce the oven temperature to 350ðF (175ðC).
  8. Leave the chicken on its right side. Scatter the sliced carrot, celery, and onion underneath the chicken. Baste the chicken again.
  9. Roast for 15-20 minutes, basting at least every 10 minutes.
  10. Salt the chicken, turn it onto its other side, and roast for another 15-20 minutes, basting every 10 minutes.
  11. Turn the chicken breast-side up. Continue basting every 10 minutes until the internal temperature reaches 165ðF (74ðC) and juices run clear.
  12. Transfer the chicken to a warm platter. Remove trussing string and let rest for at least 10 minutes before carving.
  13. Remove the vegetables from the roasting pan, leaving the browned bits and about 2 tablespoons of fat. Discard excess fat if necessary.
  14. Place the roasting pan over medium-high heat on the stovetop. Stir in the minced shallots and cook for 2-3 minutes until fragrant.
  15. Add the chicken stock and 1 teaspoon of dried tarragon (or 2 teaspoons fresh) to the pan. Bring to a rapid boil.
  16. Scrape up the browned bits (deglaze) from the bottom of the pan with a wooden spoon. Simmer until the liquid reduces to about 1/2 cup.
  17. Just before serving, swirl the final 2 tablespoons of butter into the hot sauce until fully absorbed and lightly thickened.
  18. Carve the chicken and drizzle with the tarragon pan sauce. Sprinkle with minced parsley if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 813.8kcal
% Daily Value *
Total Fat 40.9g63%
Saturated Fat 11.2g56%
Cholesterol 303.0mg101%
Sodium 279.2mg12%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 91.9g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a meat thermometer to ensure the chicken is cooked through but not dry. The thickest part of the thigh should read 165ðF (74ðC).

If using fresh tarragon, use double the amount specified for dried tarragon.

The chicken can rest for up to 30 minutes if covered loosely with foil before carving.

Any extra juices from the carving board can be added to the pan sauce for extra flavor.

This recipe can be adapted for frying or broiling, but roasting yields the most even cooking and crispy skin.

Keywords: roast chicken, tarragon, whole chicken, pan sauce, french chicken, herb roasted, dinner party, comfort food, classic recipe, chicken stock, shallots, roasting, main course, easy roast, crispy skin
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