Even if you’re a vegetarian, the smell of roast chicken filling up your house is a nice “life-is-good” moment. But then, if you also add tarragon into the mix, it’s like, all bets are off. Just don’t forget the carrots and the potatoes on the side.
A Recipe for the Entire Season
With its rich infusion of tarragon and garlic butter, the tarragon roasted chicken is the kind of hearty, feel-good dish that wraps you up like a warm hug. Think we’re exaggerating? Try it yourself—you’ll be cooking this tarragon roasted chicken on repeat all season long.
Ingredients
1 whole chicken (about 4-5 lbs)
2 tbsp fresh tarragon leaves (or 1 tbsp dried tarragon)
4 tbsp unsalted butter, softened
3 garlic cloves, minced
1 lemon, halved
1 onion, quartered
2 green chillies, minced
1 tbsp olive oil
Salt and pepper to taste
4-5 basil leaves, chopped
2 tbsp fresh parsley leaves, chopped
Directions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels. Season the cavity of the chicken with salt and pepper and stuff the cavity with half of the tarragon, lemon halves, and the onion quarters. This step of the tarragon roasted chicken recipe will ensure that your bird is rich, flavorful, and juicy.
Next, in a small bowl, mix the softened butter, minced garlic, green chilies, basil, parsley, and the remaining tarragon. The green chilies are a unique ingredient for this recipe and will add a kick to an otherwise mild-mannered dish. Gently lift the skin of the chicken breast and rub the tarragon butter mixture underneath the skin. This will keep the meat moist and flavorful. Rub the exterior of the chicken with olive oil, and season generously with salt and pepper.
Place the chicken on a rack in a roasting pan, breast-side up. Roast for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
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Butter Chicken
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FAQs
Q. How long should I marinate the chicken?
A. The chicken should be marinated only 30 minutes before you roast it.
Q. Do I have to truss the chicken?
A. No, you don’t have to truss the chicken. It will be flavorful nonetheless.
Q. What is the best side dish to combine with this recipe?
A. Roasted vegetables or a light green salad will complement this dish perfectly.
