Roast Chicken With Tarragon
Description
This elegant yet approachable roast chicken dish brings the flavors of a French farmhouse to your dinner table. The whole chicken is seasoned generously with salt and pepper, then stuffed with aromatic tarragon sprigs and garlic-rubbed croutons that absorb the rich juices as it roasts. A layer of fresh tarragon leaves tucked under the skin ensures every bite of the breast meat is fragrant and moist. As the chicken browns in the roasting pan, the remaining croutons and giblets toast alongside it, adding texture and depth. The pan drippings are transformed into a simple, vibrant sauce with wilted tarragon, perfect for drizzling over the carved meat. Ideal for a cozy weeknight dinner or a special weekend meal, this recipe requires minimal prep but delivers maximum flavor and satisfaction.Directions
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Preheat the oven to 400°F (200°C).
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Rinse the chicken well inside and out until the water runs clear, then pat it thoroughly dry with paper towels.
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Remove as much excess fat as possible from the tail and neck area.
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Sprinkle the cavity of the chicken generously with salt and pepper.
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Cut the French bread into 1 1/2 x 1 1/2 x 1/2 inch pieces.
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Rub the cut sides of the bread pieces with the peeled garlic clove.
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Place two garlic-rubbed croutons and two sprigs of fresh tarragon inside the chicken cavity.
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Carefully separate the skin from the breast meat by running your fingers between the skin and the meat.
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Rub the exposed breast meat with salt and pepper.
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Place 1/2 cup of the fresh tarragon leaves under the skin, spreading them out to cover the entire breast area.
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Heat the butter and olive oil in a roasting pan over medium-high heat.
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Add the chicken to the hot pan and brown it well on all sides, about 8 minutes.
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Set the chicken breast-side up, transfer the pan to the oven, and roast for 30 minutes.
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Add the remaining croutons, the chicken neck, and the giblets to the pan around the chicken.
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Continue roasting until the chicken is evenly golden all over and the juices run clear when pierced, about 12 to 15 minutes longer.
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Turn the croutons occasionally during the final roasting time so they brown evenly.
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Remove the chicken, croutons, and giblets from the roasting pan and transfer them to a platter.
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Cover the platter loosely with foil and keep warm in a low (200°F (93°C)) oven.
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Place the roasting pan with the cooking juices over medium-high heat on the stovetop.
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When the juices are hot and bubbling, scrape up the browned bits from the bottom of the pan.
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If there is insufficient juice, add 1/4 cup dry white wine, bring to a simmer, and deglaze the pan.
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Add the remaining 1/2 cup tarragon leaves to the pan and cook just until wilted, about 1 minute.
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Taste the sauce for seasoning and adjust salt and pepper if needed.
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Cut the chicken into serving pieces and arrange them on a warmed serving platter with the croutons and giblets.
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Pour the tarragon pan sauce over the chicken and serve immediately.
Nutrition Facts
Servings 8 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 8g40%
- Cholesterol 180mg60%
- Sodium 150mg7%
- Total Carbohydrate 15g5%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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