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
Scale
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
