Chicken with Tarragon is a summer roast when there is plenty of fresh tarragon available. It can be made with dried tarragon but believe me it is so tasty when roasted with this freshly picked French herb. It is an easy recipe with an exquisite sauce made from the juices. It takes very little time to prepare and you won't notice the roasting time because of the amazing aroma filling your home. And, if you like this roasted poultry meal, now you can learn how to roast a turkey in the oven with this superb recipe with chestnuts and sausage stuffing!
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📋Ingredients
- whole chicken
- butter
- fresh tarragon leaves
For The Sauce (or gravy if you like)
- butter
- flour
- cream
- fresh tarragon leaves
- Salt and pepper
🔢Instructions
- Cream about one tablespoon of the chopped tarragon into the butter either with a pestle and mortar or with a spoon in a small bowl.
- Season this with salt and pepper and stuff the chicken with this mixture.
- Place the chicken in a heavy bottomed roasting pan on it's side.
- Place in a pre-heated oven at 400°F/200°C/Gas 6.
- Roast for about 15 minutes then turn the chicken on it's other side, basting with the melted butter.
- Continue to roast the chicken with the occasional turn and basting with the tarragon butter until it is cooked about 1 to 1.5 hours depending on the size of your chicken or until it reaches an internal temperature of 165°.
- When cooked, remove from pan and leave to stand on a warmed plate while you make the sauce. This will allow the meat juices to distribute through the meat and remain there which results in a more moist meal.
🥣How To Make The Gravy Or Sauce
It doesn't matter what you call it, it is still essential to a tasty complete roasted chicken dinner.
- Make a beurre manié by working a teaspoon of butter and a teaspoon of flour together.
- Place this mixture into the juices that are still in the pan, stirring constantly with a whisk.
- Gradually add the cream to this mixture with two teaspoons of freshly chopped tarragon leaves.
- Bring the mixture to a boil and as soon as it thickens it is ready to serve and pour over the chicken. You can taste it at this stage and add salt and pepper if needed.
- While the chicken is being carved keep the sauce warm.
🍴Equipment
- meat thermometer
- roasting pan
- whisk
- gravy boat
- knife
- cutting board
❄️Storage
- Chicken when wrapped well can be frozen for a year.
- Raw chicken must be kept in the refrigerator and will last for 1-2 days, then must be cooked.
- Cooked chicken will store safely in the fridge in an air tight container for 3-4 days.
- All poultry must reach an internal temperature of 165°F/75°C when cooked for it to be safe to consume.
👩🏻🔬 Food Safety
When working with raw chicken it is very important and necessary to:
- wash your hands well before and after handling the uncooked meat
- do not touch other items before washing your hands
- wash all utensils well and rinse in hot water that have touched the meat
- wipe down counter tops and bread boards thoroughly
- cook chicken to an internal temperature of 165°F/75°C before eating
For a little different twist with chicken and tarragon here is a recipe you will love Tarragon Chicken Breasts.
This recipe will give your family a tasty and refreshing summer roast which you can serve with your favourite summer vegetables. If you love roast chicken try Roasted Whole Chicken Recipe.
Now that you know how to oven roast whole poultry try my Roast Goose Recipe With Apples and Succulent Roast Duck. Now you have a wonderful collection of roasted bird recipes to have ready for your family and guests when needed!
📖 Recipe
Whole Roasted Chicken With Tarragon Recipe
Ingredients
- 1 medium size fresh chicken about 6lb
- 2 oz butter
- 1 tablespoons freshly chopped tarragon leaves
For The Sauce
- 1 teaspoon of butter
- 1 teaspoon of flour
- ¼ pt cream
- 2 teaspoons of freshly chopped tarragon leaves
- Salt and pepper
Instructions
- Cream about one tablespoon of the chopped tarragon into the butter either with a pestle and mortar or with a spoon in a small bowl.
- Season this with salt and pepper and stuff the chicken with this mixture.
- Place the chicken in a heavy bottomed roasting pan on it's side.
- Place in a pre-heated oven at 400°F/200°C/Gas 6
- Roast for about 15 minutes then turn the chicken on it's other side, basting with the melted butter.
- Continue to roast the chicken with the occasional turn and basting with the tarragon butter until it is cooked about 1 to 1.5 hours depending on the size of your chicken or until it reaches an internal temperature of 165°.
- When cooked, remove from pan and leave to stand on a warmed plate while you make the sauce.
How To Make The Sauce
- Make a beurre manié by working a teaspoon of butter and a teaspoon of flour together.
- Place this mixture into the juices that are still in the pan, stirring constantly with a whisk.
- Gradually add the cream to this mixture with two teaspoons of freshly chopped tarragon leaves.
- Bring the mixture to a boil and as soon as it thickens it is ready to serve and pour over the chicken. You can taste it at this stage and add salt and pepper if needed.
- While the chicken is being carved keep the sauce warm.
Notes
Judith says
Roasted whole chickens are so easy, smells amazing while cooking, and throw some vegetables around it for a complete meal! Tarragon makes a perfect match for chicken! ( •ө• )