Best 10 Roast Chicken With Tarragon Recipes

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Indulge in a culinary journey with our carefully curated collection of roast chicken with tarragon recipes. Discover a symphony of flavors as you explore variations that cater to diverse tastes and preferences. From classic techniques to innovative twists, each recipe promises a delectable experience. Whether you seek a quick and easy weeknight meal or an impressive centerpiece for a special occasion, our selection has something for every home cook. Prepare to tantalize your taste buds with succulent chicken infused with the aromatic essence of tarragon, complemented by an array of herbs, spices, and tantalizing sauces. Embark on a flavor-filled adventure as you explore our comprehensive guide to roasting chicken with tarragon.

Check out the recipes below so you can choose the best recipe for yourself!

TARRAGON ROASTED CHICKEN



Tarragon Roasted Chicken image

A moist roast chicken with fresh tarragon

Provided by Angela Coleby

Categories     Main Course

Time 1h35m

Number Of Ingredients 6

1 whole chicken (about 1.8kg)
1/4 cup butter, unsalted (softened)
2 tablespoons tarragon, fresh (chopped)
3 cloves garlic (peeled & chopped)
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Preheat the oven to 200C/400F degrees
  • Lightly butter a large roasting tin.
  • Mix the butter with the garlic, tarragon, salt and pepper
  • Remove the string from the chicken legs and the giblets from the cavity (if there).
  • Loosen the skin near the cavity and spread half the butter underneath it, on top of the meat.
  • Slather the remaining butter over the chicken breast and legs.
  • Place the chicken in the roasting tin and roast for 1 hour 15 minutes
  • Baste the chicken with juices every 20 minutes for a moist meat. You could opt to baste just once half way through roasting.
  • Check that the chicken is cooked by inserting a knife into the thickest part of the thigh. Clear juices indicate the chicken is cooked. If they are pink, roast for longer.
  • Remove from the oven and cover with foil. Rest for 10-15 minutes before carving.
  • Spoon the pan juices over the chicken or use it to make a gravy

Nutrition Facts : ServingSize 1 serving, Calories 137 kcal, Carbohydrate 0.8 g, Protein 14 g, Fat 8.5 g, Fiber 0.1 g

ROAST CHICKEN WITH TARRAGON, GARLIC AND LEMON



Roast chicken with tarragon, garlic and lemon image

Roast chicken with tarragon, garlic and lemon recipe - Preheat oven to 175°C. Combine butter, oil, tarragon, garlic and lemon rind in a bowl. Carefully separate skin from breast of chicken by running your fingers under skin, keeping skin intact. Evenly distribute most of the herb butter under skin with your hands

Provided by Brigitte Hafner

Time 1h30m

Yield Serves 4 - 6

Number Of Ingredients 7

50 gm butter, softened
50 ml extra-virgin olive oil
½ cup (firmly packed) tarragon leaves, coarsely chopped
1 garlic clove, crushed
Finely grated rind of 1 lemon
1 chicken (1.4kg-1.8kg), brought to room temperature
Lemon halves, for squeezing

Steps:

  • Preheat oven to 175°C. Combine butter, oil, tarragon, garlic and lemon rind in a bowl. Carefully separate skin from breast of chicken by running your fingers under skin, keeping skin intact. Evenly distribute most of the herb butter under skin with your hands, rubbing remaining over the chicken. Season chicken with salt, then truss legs with kitchen string and fold wings under. Transfer to a roasting pan and roast, basting every 20 minutes, until the juices run clear when a thigh is pierced with a skewer (45 minutes for a 1.4kg chicken and up to 1 hour 15 minutes for a 1.8kg chicken). Set aside loosely covered with foil to rest (15-20 minutes), then serve with pan juices mixed with a squeeze of lemon to spoon over.

Nutrition Facts : ServingSize Serves 4 - 6

ROAST CHICKEN WITH TARRAGON



Roast Chicken With Tarragon image

Provided by Barbara Kafka

Categories     dinner, roasts, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 5-pound chicken
1 lemon, halved
Kosher salt to taste
Freshly ground black pepper to taste
4 cloves garlic, smashed and peeled
2 bunches fresh tarragon ( 3/4 ounce each); stem one of the bunches and leave the other intact
1/2 cup dry white wine

Steps:

  • Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
  • Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
  • Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
  • When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
  • Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.

Nutrition Facts : @context http, Calories 897, UnsaturatedFat 37 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 17 grams, Sodium 1454 milligrams, Sugar 1 gram, TransFat 0 grams

FRENCH TARRAGON ROAST CHICKEN



French Tarragon Roast Chicken image

Easy way to roast a chicken, great taste, with a different style sauce. Cook on a rack over roasting dish and cover with greaseproof paper. Makes a good weekday meal.

Provided by Brian Holley

Categories     Poultry

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

1 (3 lb) whole chickens
salt
pepper
2 ounces butter
4 g dried tarragon
4 cups water
1 tablespoon cornstarch
3 ounces single cream

Steps:

  • Heat oven to 180c.
  • Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick.
  • Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.
  • Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear.
  • In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half.
  • With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.
  • Remove the bird from the pan and set aside.
  • Whisk the liquid from the roasting pan into the sauce and add the cream.
  • Pour some of the sauce over the bird.
  • Serve the remaining sauce separately.
  • Serve with boiled potatoes, glazed carrots and runner beans.

Nutrition Facts : Calories 628.7, Fat 50.5, SaturatedFat 19.8, Cholesterol 205, Sodium 245.2, Carbohydrate 3.1, Fiber 0.1, Protein 38.6

TARRAGON ROAST CHICKEN WITH SUMMER GREENS



Tarragon roast chicken with summer greens image

Make a Sunday roast with a healthy spin and seasonal flavours. Our gluten-free chicken recipe is rich in iron, folate, vitamin C and fibre

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 12

1 lemon
large woody sprig of tarragon
1 medium chicken (about 1.4kg)
450g baby potatoes , halved
2 tsp cold pressed rapeseed oil (about 1.4kg)
1 tsp vegetable bouillon powder
2 leeks , cut into rings (about 300g)
350g asparagus (250g pack plus 100g pack) ends trimmed, each cut into 4
320g frozen peas
260g bag of young leaf spinach
2 tbsp bio Greek yogurt
1 tbsp tarragon leaves , chopped

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Finely grate the zest and squeeze the juice from the lemon, then set aside, keeping them separate from each other. Put the squeezed-out lemon and the tarragon sprig in the chicken cavity. Tip the potatoes into a large roasting tin and toss with the oil and a grinding of black pepper. Sit the chicken in the middle, but not on top of the potatoes and roast for 1¼-1½ hrs until the chicken is cooked but still moist, and the potatoes are tender and golden. Remove the tin from the oven, pour off any juices into a jug and set aside. Toss the lemon zest through the potatoes and leave the chicken to rest, covered, while you cook the greens.
  • Pour 150ml water into a pan and add the bouillon. Drop in the leeks, cover and cook for 2 mins, then add the asparagus and peas. Cover again and cook for 2 mins more. Finally, stir through the spinach to wilt it. Pour the roasting juices into the veg with 2 tbsp lemon juice, the yogurt and tarragon leaves, and stir well. If you're following our Healthy Diet Plan, serve half the veg with the meat from a skinless chicken leg and breast. Eat the other breast and leg with the remaining veg on another day. Will keep for up to three days, covered, in the fridge. To serve, reheat on plates in the microwave. Reserve any meat left on the carcass for our healthy quinoa salad.

Nutrition Facts : Calories 486 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 51 grams protein, Sodium 0.47 milligram of sodium

LEMON-TARRAGON ROAST CHICKEN WITH VEGETABLES



Lemon-Tarragon Roast Chicken with Vegetables image

For an irresistible one-pan Sunday dinner, roasted lemon-tarragon chicken-left untrussed for the crispiest skin-rests atop a bed of onions with carrots, potatoes, celery, and garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 13

1 whole chicken (3 1/2 to 4 pounds), rinsed, trimmed of excess fat, and patted dry
1 garlic bulb, halved horizontally
2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves
3 tablespoons unsalted butter, softened
1 shallot, finely chopped
Coarse salt and freshly ground pepper
2 lemons (1 halved, 1 thinly sliced)
5 red onions (2 large and 3 small), peeled
4 long, thin carrots, peeled (halved or quartered lengthwise if large)
3 stalks celery
6 small red potatoes, halved (or 3 russet potatoes, cut into thirds)
1/2 cup dry white wine
1/2 cup homemade or low-sodium store-bought chicken stock

Steps:

  • Preheat oven to 400 degrees. Rub chicken inside and out with one garlic half. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
  • Squeeze juice from lemon halves over chicken; place in cavity. Season with salt and freshly ground pepper.
  • Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
  • Quarter the small onions; arrange with carrots, celery, and potatoes around bird. Tuck lemon slices between wings and breast, and legs and breast. Pour wine and stock over vegetables.
  • Roast chicken and vegetables, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, 1 to 1 1/2 hours.
  • Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted vegetables (including rack onions) on a platter. Spoon pan juices over meat.

LE CREUSET FRENCH-STYLE ROAST CHICKEN WITH TARRAGON CREAM SAUCE



Le Creuset French-Style Roast Chicken With Tarragon Cream Sauce image

French-style whole roast chicken with the most delicious creamy tarragon sauce! This is a wonderful Sunday or company meal served with heaps of fluffy mashed potatoes, a green leafy salad or seasonal vegetables, and some crusty bread. Very easy recipe that can be made either in the oven, -or- in the crock-pot. Adapted from the Le Creuset website.

Provided by BecR2400

Categories     Whole Chicken

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 1/2 lbs roasting chickens
2 -3 teaspoons dried tarragon
salt and pepper
2 cups hot chicken stock
1/2 cup heavy cream
2 -3 teaspoons dried tarragon
2 teaspoons cornstarch
salt and pepper

Steps:

  • Preheat the oven to 350°F.
  • Lightly grease the inside of Le Creuset or crock pot. Wash and dry the chicken and truss into shape. Grease it lightly all over with olive oil and rub a little salt and pepper on the skin. Place the chicken, breast side up, in Le Creuset or crock pot, and sprinkle the tarragon over the breasts and legs.
  • Cover Le Creuset with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180°F (For crock pot, cook covered on HIGH for 6 to 8 hours, less time for a smaller bird).
  • Lift out the chicken onto a warm platter, cover it with aluminum foil and a clean dish towel and leave to rest while making the sauce.
  • SAUCE:.
  • To make the sauce, pour out any excess fat from the pan. Pour the hot stock into Le Creuset and place it over medium heat on the stove top and bring to a boil. Stir to remove any residues from the bottom, which can be incorporated into the sauce. Once the liquid is boiling, stir in the cream blended with the tarragon and cornstarch. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly. (For crock pot, after pouring off any excess fat, place hot stock and the blended cream, tarragon & cornstarch into the crock pot and stir well. Cover and cook on LOW for 30 minutes).
  • Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken, fluffy mashed potatoes and a vegetable side.

ROAST CHICKEN WITH TARRAGON



Roast Chicken with Tarragon image

Categories     Chicken     Onion     Roast     Kid-Friendly     Low/No Sugar     Wheat/Gluten-Free     Carrot     Winter     Tarragon     Parsley     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 14

For chicken
2 teaspoons vegetable oil
1 7 1/2-pound whole roasting chicken, excess fat from tail reserved, neck and heart cut into 1-inch pieces
1 cup chopped onion
1 cup chopped peeled carrots
4 cups cold water
2 large fresh parsley sprigs
1 fresh thyme sprig
6 whole black peppercorns
1 bay leaf
For jus
1 large shallot, minced
2 teaspoons chopped fresh tarragon
2 tablespoons (1/4 stick) chilled unsalted butter, cut into pieces

Steps:

  • Make chicken:
  • Heat oil in heavy medium saucepan over medium heat. Add reserved chicken fat and sauté until fat is rendered and solid pieces brown, about 8 minutes. Strain rendered fat into small bowl. Reserve solid fat pieces.
  • Freeze 2 tablespoons rendered chicken fat. Heat 1 tablespoon rendered fat in same saucepan over medium-high heat. Add neck and heart pieces and sauté until brown, about 8 minutes. Add 1/2 cup onion and 1/2 cup carrots; sauté until vegetables are tender, scraping up any browned bits, about 3 minutes. Add 4 cups cold water and reserved solid fat pieces. Bring to boil. Add parsley, thyme, peppercorns and bay leaf. Simmer over low heat until stock is reduced to 2 cups, about 2 hours 30 minutes. (Stock can be made 1 day ahead. Cover and chill.)
  • Rinse chicken inside and out; pat dry with paper towels. Let stand at room temperature 30 minutes.
  • Preheat oven to 400°F. Rub 2 tablespoons frozen fat over chicken. Sprinkle chicken inside and out with salt and pepper. Place chicken, breast side down, on rack in heavy large roasting pan. Fill main cavity with 1/2 cup onion and 1/2 cup carrots. Roast chicken until skin is pale golden and begins to crisp, about 30 minutes. Remove from oven. Insert large kitchen fork into main cavity of chicken and turn chicken breast side up. Roast until meat thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 15 minutes longer. Transfer chicken to platter. Tent with foil while preparing jus.
  • Make jus:
  • Pour pan juices into 4-cup glass measuring cup. Do not clean roasting pan. Strain chicken stock into pan juices, pressing on solids to release liquid. Freeze stock mixture 5 minutes.
  • Spoon fat off top of stock mixture and place 1 tablespoon fat in same roasting pan. Heat fat over medium heat. Add shallot and sauté until tender, about 2 minutes. Add stock mixture and tarragon and bring to boil, scraping up browned bits. Boil until reduced to 1 cup, about 8 minutes. Remove from heat. Add butter, 1 piece at a time, and whisk until melted and well blended. Season jus with salt and pepper. Serve chicken with jus.

ROAST TARRAGON CHICKEN RECIPE BY TASTY



Roast Tarragon Chicken Recipe by Tasty image

Here's what you need: butter, small sweet potatoes, celery, large sweet onions, small red sweet peppers, small yellow peppers, olive oil, red pepper flakes, garlic powder, fresh tarragon, whole chicken, salt, pepper, chicken stock, ground cayenne pepper

Provided by Bethany Edings

Yield 5 serving

Number Of Ingredients 15

¼ cup butter, divided
5 small sweet potatoes, peeled
4 stalks celery
2 large sweet onions
5 small red sweet peppers
5 small yellow peppers
2 tablespoons olive oil
1 tablespoon red pepper flakes
2 tablespoons garlic powder
3 tablespoons fresh tarragon, divided
1 whole chicken, 5 pounds (2 kilogram)
salt, to taste
pepper, to taste
1 cup chicken stock, unsalted
1 teaspoon ground cayenne pepper

Steps:

  • Using some of the butter, grease a large roasting pan well.
  • Then preheat oven to 375°F (190°C).
  • Roughly chop all vegetables (if you don't they might cook down too much or get mushy).
  • In large bowl combine all vegetables. Sprinkle with olive oil, pepper flakes, garlic powder, and 1 tablespoon tarragon. Set aside.
  • Pat chicken dry, making sure no innards are left in the chicken. Sprinkle 1 tablespoon tarragon inside of chicken along with a pinch of salt and pepper.
  • Carefully mix remaining butter and tarragon place it under the skin of the chicken on top of the breasts.
  • Place a small oven-safe grate or rack in bottom of roasting pan then pour in your mixed vegetables. Around it add ½ cup chicken stock.
  • Place chicken on top of rack so it sits above the vegetables and stock.
  • Cover with either lid or aluminum foil. Place in oven, adding ½ cup chicken stock as needed to keep the vegetables moist, but not drowned. Cook chicken for 2 hrs( cooking times vary on size of chicken and oven settings). Once chicken is close to being done, pull from oven and remove cover. Sprinkle with ground cayenne pepper and salt.
  • Place chicken back into oven to brown for 10-15 minutes.
  • Enjoy!

Nutrition Facts : Calories 1074 calories, Carbohydrate 98 grams, Fat 57 grams, Fiber 13 grams, Protein 42 grams, Sugar 38 grams

ROASTED MUSTARD TARRAGON CHICKEN



Roasted Mustard Tarragon Chicken image

Provided by Ruth Cousineau

Categories     Milk/Cream     Chicken     Mustard     Roast     Dinner     Tarragon     Potluck     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 chicken (about 3 1/2 pounds)
1 bunch tarragon, divided
1/3 cup plus 1 tablespoon Dijon mustard, divided
1 1/2 tablespoons all-purpose flour
1 1/4 cups water
1/4 cup heavy cream
Equipment:
kitchen string

Steps:

  • Preheat oven to 425°F with rack in middle.
  • Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
  • Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
  • Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
  • Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.

Tips:

  • For a crispy skin, pat the chicken dry before roasting and season it generously with salt and pepper.
  • Use a roasting pan that is large enough to accommodate the chicken without overcrowding.
  • Roast the chicken at a high temperature (425°F) for the first 30 minutes to brown the skin, then reduce the heat to 350°F and continue roasting until the chicken is cooked through.
  • To test if the chicken is cooked, insert a meat thermometer into the thickest part of the breast; the internal temperature should read 165°F.
  • Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.
  • Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This classic roast chicken recipe is a delicious and easy way to prepare a weeknight meal. With just a few simple ingredients, you can create a flavorful and juicy chicken that the whole family will enjoy. The addition of tarragon adds a unique and herbaceous flavor to the dish, making it a perfect choice for a special occasion. Whether you're a seasoned cook or a beginner, this recipe is sure to become a favorite in your kitchen.

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