Best 2 Tarragon And Lemon Roast Chicken Recipes
Indulge in a culinary adventure with our tantalizing Tarragon and Lemon Roast Chicken, a delectable dish that marries the vibrant flavors of tarragon, lemon, and succulent chicken. This recipe promises a sensory journey, tantalizing your taste buds with a symphony of citrusy notes, earthy aromas, and savory goodness. Discover the perfect balance of tangy and savory in every bite, as the tender chicken is infused with a vibrant marinade of lemon, garlic, and aromatic herbs. Explore variations of this classic dish, including a flavorful sheet pan version with roasted vegetables, a succulent spatchcock chicken with a crispy skin, and a mouthwatering one-pot meal that combines chicken, rice, and vegetables in a single pot. Each recipe offers a unique twist on the classic, ensuring an unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
TARRAGON AND LEMON ROAST CHICKEN
This stress-free dish is based on one of my favorite flavor pairings-golden roast chicken and tarragon. The chicken is simply seared on the cooktop, then placed in the oven to bake with zingy lemon, garlic, fresh fennel and tarragon for just 25 minutes. That's dinner, done!
Provided by Donna Hay
Categories Chicken Low Fat Kid-Friendly Dinner Fennel Healthy Tarragon Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Heat a heavy ovenproof pot or Dutch oven on a stovetop over high heat. Score the chicken skin at regular intervals, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Add to the pot and cook for 6-8 minutes on each side or until well browned. Remove from the pot and set aside. Add the tarragon, lemon zest, garlic and fennel to the pot and cook for 2-3 minutes or until golden. Return the chicken to the pot with the wine and stock and bring to a simmer.
- Transfer to the oven and roast for 20-25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.
ROAST CHICKEN WITH LEMON AND TARRAGON BUTTER
Steps:
- Preheat oven to 500°F.
- Stir together butter, zest, tarragon, salt, and pepper.
- Pat chicken dry and arrange, skin sides up, in a shallow roasting pan (1 inch deep). Loosen skin on chicken by gently working your fingers between skin and meat, keeping skin attached on 1 side and being careful not to tear skin. Rub butter mixture evenly under skin of each piece of chicken, then rub top of chicken with butter remaining on your hands. Season with salt and pepper.
- Bake chicken in middle of oven until an instant-read thermometer inserted 2 inches into fleshy part of chicken (do not touch bone) registers 170°F, about 30 minutes.
Tips:
- Use a whole chicken: This will give you the most flavor and juiciness. If you're using a smaller chicken, reduce the cooking time accordingly.
- Pat the chicken dry before roasting: This will help the skin crisp up.
- Season the chicken generously with salt and pepper: This will help to enhance the flavor of the chicken.
- Use a flavorful marinade or rub: This will help to add even more flavor to the chicken.
- Roast the chicken at a high temperature for a short amount of time: This will help to create a crispy skin and juicy meat.
- Let the chicken rest before carving: This will help the juices to redistribute throughout the chicken, making it even more tender and flavorful.
Conclusion:
Tarragon and lemon roast chicken is a classic dish that is easy to make and always a crowd-pleaser. The combination of tarragon and lemon gives the chicken a bright, citrusy flavor that is perfect for spring or summer. This dish is also a great way to use up any leftover tarragon from your garden. Serve the chicken with roasted vegetables, mashed potatoes, or rice for a complete meal.
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