Roast Tarragon Chicken with Crispy Skin Recipe
If you’re looking for a dish that combines elegance with comforting, home-cooked charm, this Roast Tarragon Chicken with Crispy Skin Recipe is your new best friend. Picture golden, irresistibly crispy skin crackling under your knife, while tender, juicy chicken infused with fragrant tarragon and bright lemon flavors melts in your mouth. It’s a perfect dance of fresh herbs, garlic, and citrus that brings French-inspired sophistication right to your dinner table without fuss. This recipe elevates a simple whole chicken into a show-stopping meal anyone would be proud to serve.
Ingredients You’ll Need
This Roast Tarragon Chicken with Crispy Skin Recipe relies on a handful of straightforward ingredients that each play a vital role in building its incredible aroma and flavor. Each element is simple yet essential, pairing to create a moist, herbaceous, and perfectly crisp chicken that’s sure to impress.
- Whole chicken (3.5 to 4 lbs): The foundation of the dish, ensure it’s well-cleaned and patted dry for the crispiest skin.
- Unsalted butter (2 tablespoons, softened): Adds rich creaminess and helps brown the skin beautifully.
- Olive oil (2 tablespoons): Works alongside butter to promote browning and crispiness.
- Fresh tarragon leaves (2 tablespoons, chopped): Infuses the chicken with a distinctive herbal note that’s fresh and slightly anise-like.
- Lemon juice (1 tablespoon): Brightens the herbs and cuts through richness for a balanced flavor.
- Garlic cloves (4, minced): Adds warmth and depth to the butter-herb mixture.
- Salt (1 teaspoon): Essential for seasoning and making the skin wonderfully crispy.
- Black pepper (1/2 teaspoon): Provides subtle heat and depth without overpowering.
- Lemon (1, halved): Used to stuff the cavity, adding moisture and aromatic citrus notes.
- Onion (1, quartered): Adds sweetness and subtle flavor from inside the chicken.
- Optional tarragon sprigs: Extra herbal fragrance when stuffed inside the bird.
How to Make Roast Tarragon Chicken with Crispy Skin Recipe
Step 1: Preheat and Prepare Your Herb Butter
Start by preheating your oven to 425°F (220°C). Meanwhile, combine softened butter, olive oil, chopped tarragon, lemon juice, minced garlic, salt, and black pepper in a small bowl. This aromatic herb butter is where all the magic begins—it will both season and help create that crave-worthy crispy skin.
Step 2: Dry and Butter the Chicken
Pat the entire chicken dry with paper towels to ensure maximum crispiness later. Then, gently separate the skin from the breast and thigh meat with your fingers, creating pockets. Spread half of the tarragon butter under the loosened skin, directly onto the meat, for infused flavor juiciness. Use the remaining butter to rub all over the outside of the chicken for an even, golden crust.
Step 3: Stuff the Chicken
Stuff the chicken cavity with halved lemon, onion quarters, and the optional tarragon sprigs. This step introduces delightful aromas from the inside out, helping keep the meat moist and flavorful as it roasts. Tying the legs together and tucking the wings under will help the chicken cook evenly and look perfectly neat.
Step 4: Roast for Crispy Perfection
Place the chicken breast-side up on a rack in a roasting pan. Roast at 425°F for 20 minutes to start browning the skin. Then lower the temperature to 375°F (190°C) and continue roasting for 45 to 55 minutes, or until a thermometer reads 165°F (74°C) at the thickest part of the thigh. This two-step roast guarantees tender meat with a crisply lacquered skin.
Step 5: Rest Before Serving
Once out of the oven, let the chicken rest for 10 to 15 minutes. This crucial pause allows the juices to redistribute, ensuring every bite is juicy and effortless to carve. Spoon the delicious pan juices over the sliced chicken to finish.
How to Serve Roast Tarragon Chicken with Crispy Skin Recipe
Garnishes
Simple is best here. A few fresh sprigs of tarragon or a light sprinkle of chopped parsley brightens the plate, adding that fresh pop of green. Thin lemon slices or zest add visual appeal and an extra touch of citrus freshness to echo the flavors inside the chicken.
Side Dishes
This Roast Tarragon Chicken with Crispy Skin Recipe pairs beautifully with classic sides like creamy mashed potatoes or buttery roasted vegetables. For a lighter approach, a crisp green salad with a lemon vinaigrette mirrors the chicken’s brightness perfectly.
Creative Ways to Present
Try serving the carved chicken on a rustic wooden board surrounded by herb sprigs and lemon wedges for an inviting, family-style presentation. You can also drizzle pan juices over a bed of fluffy quinoa or rice to soak up all the savory goodness.
Make Ahead and Storage
Storing Leftovers
Wrap leftover chicken tightly in foil or place in an airtight container and refrigerate. It will stay delicious for up to 3 days. Keeping it properly sealed preserves the tender meat and flavor.
Freezing
Leftover chicken can be frozen if you want to save it longer. Remove the skin to prevent sogginess, place the meat in a sturdy freezer bag or container, and freeze for up to 2 months. Label with the date for easy reference.
Reheating
For the best texture, reheat chicken gently in a low oven (about 300°F) wrapped loosely in foil to prevent drying out. Alternatively, warmed in a microwave covered with a damp paper towel can restore moisture quickly, though the skin won’t stay crispy.
FAQs
Can I use dried tarragon instead of fresh?
While fresh tarragon provides the most vibrant flavor in this Roast Tarragon Chicken with Crispy Skin Recipe, you can substitute dried tarragon at about one-third the amount. Just add it to the butter mixture and allow it to infuse a bit before applying.
How do I get the chicken skin extra crispy?
Drying the skin thoroughly is key. For even crispier skin, leave the uncovered chicken in the refrigerator for a few hours or overnight before roasting. This helps evaporate moisture and encourages crisp browning.
What if I don’t have a roasting rack?
No worries! Place the chicken on a bed of thickly sliced onions or root vegetables in your roasting pan. They will elevate the chicken off the pan’s surface and add flavorful drippings to your pan juices.
Can I spatchcock the chicken for faster cooking?
Absolutely! Spatchcocking (removing the backbone and flattening) the chicken shortens roasting time and promotes even, crispy skin all over. Just follow the butter application and stuffing steps accordingly.
Is this recipe gluten-free?
Yes, this Roast Tarragon Chicken with Crispy Skin Recipe is naturally gluten-free, making it a great choice for those avoiding gluten without compromising taste or texture.
Final Thoughts
This Roast Tarragon Chicken with Crispy Skin Recipe is truly a game-changer for your weeknight dinners or special occasions. It’s approachable enough for home cooks but impressive and flavorful enough to delight guests. Once you master the method of herb-infused butter and perfect roasting, you’ll find yourself turning to this recipe time and again for that perfect blend of crispy skin, juicy meat, and fragrant herb magic.
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Roast Tarragon Chicken with Crispy Skin Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Roast Tarragon Chicken with Crispy Skin is a flavorful and elegant main course featuring a whole chicken rubbed with a fragrant tarragon butter mixture, then roasted to perfection with a golden, crispy skin. Infused with fresh tarragon, lemon, and garlic, this French-inspired recipe is perfect for a satisfying meal and sure to impress.
Ingredients
Chicken and Herbs
- 1 whole chicken (about 3.5 to 4 lbs)
- 2 tablespoons fresh tarragon leaves (chopped)
- 1 lemon (halved)
- 1 onion (quartered)
- Optional: extra tarragon sprigs for stuffing
Butter Mixture
- 2 tablespoons unsalted butter (softened)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 4 garlic cloves (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to start the roasting process at a high temperature, which will help achieve crispy skin.
- Prepare Tarragon Butter Paste: In a small bowl, combine softened butter, olive oil, chopped tarragon, lemon juice, minced garlic, salt, and black pepper to make a fragrant herb paste.
- Prepare the Chicken: Pat the chicken dry thoroughly with paper towels to ensure crispy skin. Carefully loosen the skin over the breast and thighs using your fingers.
- Apply Herb Butter Under Skin: Spread about half of the tarragon butter paste evenly underneath the loosened skin of the breast and thighs, infusing the meat with flavor.
- Coat the Exterior: Rub the remaining tarragon butter mixture all over the outside of the chicken for even seasoning and moisture.
- Stuff the Cavity: Place the halved lemon, quartered onion, and optional tarragon sprigs inside the chicken cavity to enhance aroma and taste.
- Truss the Chicken: Tie the legs together using kitchen twine and tuck the wings under the body to ensure even cooking.
- Roast the Chicken: Position the chicken breast-side up on a rack in a roasting pan. Roast at 425°F (220°C) for 20 minutes to crisp the skin, then reduce the temperature to 375°F (190°C) and roast for an additional 45 to 55 minutes until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest Before Serving: Allow the chicken to rest for 10 to 15 minutes after roasting to let the juices redistribute, ensuring moist meat.
- Serve: Carve the chicken and serve warm, spooning pan juices over the top for extra flavor.
Notes
- For even crispier skin, leave the chicken uncovered in the fridge for a few hours before roasting to dry out the skin.
- Serve with roasted vegetables, mashed potatoes, or a light salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
