Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

TARRAGON ROASTED CHICKEN

serves 4

Ingredients

  • 1 roasting chicken (3-4 pounds)
    salt and freshly ground pepper
    5 sprigs of fresh tarragon
    1 small onion, halved
    1 tablespoon olive oil
    2 tablespoons water
    1 medium carrot, chopped
    1 medium onion, chopped
    1 garlic clove
    10 sprigs fresh parsley
    2 sprigs fresh thyme
    1 bay leaf
    1/2 cup dry white wine
    1/2 chicken stock
    1 teaspoon chopped fresh tarragon

Preparation

  • Preheat oven to 450 degrees.
    Wash chicken, inside and out, with cold running water. Pat dry. Season inside and out with salt and pepper.
    Place the tarragon sprigs and halved onion in the cavity. Tuck wings tips under.
    Tie the legs together with butcher's twine. Heat the oil in a medium nonstick roasting pan.
    Place the chicken, on its side, in the pan. Roast, basting every 10 minutes for 20 minutes.
    Turn the chicken on its other side, and add the water. Reduce the oven heat to 400 degrees.
    Roast, basting every ten minutes, for 20 minutes. Turn the chicken on its back.
    Add carrots, onions, garlic, parsley , thyme and bay leaf. Continue roasting for 10 more minutes, or until an instant-read thermometer inserted in the center of the breast registers 170 degrees.
    Remove the chicken form the oven, and lift onto a platter. Cover loosely with foil.
    Strain the vegetables and fat in a bowl. Discard fat and herbs. Return vegetables to the pan.
    Add wine and stock to roasting pan. Heat to deglaze and simmer 5 minutes.
    Strain into a saucepan and stir in the chopped tarragon. Season with salt and pepper.
    Cut the breasts and legs from the chicken. Slice each breast across in two pieces. Separate the drumsticks form the thighs. Serve with the hot sauce.
    Serve with rice, potatoes or noodles
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Tarragon roasted chicken

Add Comment

* Required information
1000
Enter the third word of this sentence.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Winter food carousel

Spring   | Summer   | Fall