Description
This Roast Tarragon Chicken recipe delivers a succulent whole chicken with irresistibly crispy skin and a fragrant hint of fresh tarragon. Perfect for an impressive yet straightforward dinner, the chicken is seasoned with garlic, olive oil, and lemon, then roasted to golden perfection, ensuring moist and flavorful meat every time.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 tablespoons fresh tarragon, chopped (or 1 tablespoon dried tarragon)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, cut into wedges
Roasting Liquid
- 1 cup chicken broth (low-sodium)
Garnish (Optional)
- Fresh tarragon sprigs
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken at a high temperature ensuring crispy skin.
- Prepare the Chicken: Remove the chicken from its packaging and pat it dry thoroughly with paper towels to promote crispiness during roasting.
- Make the Tarragon Mixture: In a small bowl, combine the olive oil, minced garlic, salt, black pepper, and chopped fresh tarragon, mixing well to create a flavorful rub.
- Season the Chicken: Rub the tarragon mixture evenly all over the chicken, including under the skin for deeper infusion of flavors.
- Stuff the Chicken: Place lemon wedges inside the chicken cavity to add a fresh citrus aroma and juiciness as it roasts.
- Prepare for Roasting: Place the chicken breast-side up in a roasting pan and pour the low-sodium chicken broth into the bottom of the pan to keep the meat moist during cooking.
- Roast the Chicken: Put the chicken in the preheated oven and roast for about 1 hour and 15 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Check Doneness: Use a meat thermometer inserted into the thickest part of the thigh to ensure it reaches the safe cooking temperature of 165°F (74°C).
- Rest the Chicken: Once out of the oven, allow the chicken to rest for approximately 10 minutes to let the juices redistribute evenly throughout the meat.
- Carve and Serve: Carve the chicken and serve it with the drizzled pan juices and optionally garnish with fresh tarragon sprigs for an aromatic finish.
Notes
- Patting the chicken dry before applying the seasoning is crucial for achieving crispy skin.
- Using fresh tarragon enhances flavor, but dried tarragon can be a suitable substitute.
- Resting the chicken after roasting ensures juicier slices when carving.
- Chicken broth in the roasting pan helps keep the meat moist and collects flavorful pan juices for serving.
- Always use a meat thermometer to check for doneness to ensure food safety.
