My Tarragon Roast Chicken recipe is simple and quick, producing a tender, juicy and delicious chicken, a great recipe for either a whole roasted chicken or baked chicken breasts. The complex flavors of the herbs and roasted lemon in a simple white wine sauce are the perfect complement to the roasted chicken. This roast chicken recipe is easy enough for a quick weeknight meal and the Tarragon Roasted Chicken is beautiful enough for any special occasion.
I rub my roast chicken with lots of butter, and fresh tarragon, stuffing the mixture under the skin of the breast and thighs. In an oven-proof skillet, I add finely chopped shallots, lemon juice, and white wine to create a sauce to baste the chicken with while it roasts at a high temperature. The butter crisps the skin turning it a gorgeous golden brown while keeping the roast chicken moist and delicious. The juices from the chicken drip into the sauce which helps to enrich it even further.
After roasting, while the chicken rests, I skim the excess fat from the pan and bring the sauce to a boil, reducing it by half. I add another ½ cup of white wine and whisk in butter and fresh tarragon until the sauce reduces again by half with the consistency of warm honey. After resting, carve the roast chicken into wings, drumsticks, thighs, and carve the breasts into slices so that everyone can have a taste. Adjust the seasonings in the sauce and pour over the chicken to serve, yum!
I served this roasted chicken with my amazingly delicious Lemon Braised Fennel. The combo of my super easy tarragon roasted chicken and Lemon Braised Fennel is one of our favorites, doesn’t get much better.
If you are unsure how to truss the chicken, go to an instructional video by Jacques Pepin HERE.
Here’s my Easy Tarragon Roast Chicken recipe:
Tarragon Roast Chicken
- 5 Pound Chicken
- 1/2 Cup Unsalted Butter Melted
- 1 Tablespoon Salt
- 1 Teaspoon Black Pepper
- 1/2 Cup Tarragon Chopped
- 1 Cup Dry Vermouth Or Chicken Stock
- 2 Lemons Juice only
- 1 Shallot Finely chopped
- Preheat oven to 425°F
- Wash the chicken, inside and out, pat completely dry with paper towels
- Salt and pepper the chicken, this can be done up to 24 hours in advance
- Melt the ¼ cup of butter and add half of the chopped herbs
- Gently work your fingers under the skin of the chicken on the breast and thighs, careful not to tear or damage the skin
- Work the butter and herb mixture under the skin and completely cover the outside of the skin as well
- Truss the chicken using butchers twine
- Add half of the chopped shallot, juice of one lemon and half of the dry vermouth, to an ovenproof skillet and bring to a boil
- Place the chicken in the skillet and place in the oven. Roast for 20 minutes, then reduce the heat to 400°F
- Baste the chicken every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F
- Remove from the heat, cover with foil and let rest for 10 minutes
- Skim the excess fat from the skillet and bring the sauce to a boil, reduce by half
- Add the remaining dry vermouth, butter, and herbs. Whisk until it’s reduced by half and slightly thick. Remove from the heat.