Roast Tarragon Chicken with Crispy Skin Recipe
If you are craving an elegant yet comforting meal that bursts with fresh herbaceous flavors and irresistibly crispy skin, this Roast Tarragon Chicken with Crispy Skin Recipe is exactly what you need. Juicy, tender chicken enveloped in golden, crackling skin infused with fragrant tarragon and garlic creates a dinner that feels special enough for guests but simple enough for a family weeknight. The harmonious blend of lemon, thyme, and white wine takes this classic French-inspired roast to the next level, making each bite a celebration of savory goodness. Trust me, once you try this Roast Tarragon Chicken with Crispy Skin Recipe, it will become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering a handful of simple, fresh ingredients is all it takes to make this Roast Tarragon Chicken with Crispy Skin Recipe unforgettable. Each component plays a key role in building layers of flavor, texture, and aroma that will delight your senses.
- Whole chicken (about 4 pounds): The star of the dish, providing juicy meat and crispy skin when roasted properly.
- Olive oil (2 tablespoons): Helps achieve that golden, crunchy exterior while adding subtle richness.
- Unsalted butter (2 tablespoons): Adds silky flavor and aids in browning the chicken beautifully.
- Fresh tarragon leaves (1 tablespoon) or dried (1 teaspoon): Imparts a unique, slightly anise-like herbal note essential to the recipe.
- Garlic cloves, minced (4): Provides savory depth and aromatic warmth throughout the roast.
- Lemon, halved (1): Injects brightness and freshness inside the cavity, infusing the meat.
- Salt and freshly ground black pepper: Essential seasonings that bring out the chicken’s natural flavors.
- Small onion, quartered (1): Adds subtle sweetness and moisture from within.
- Fresh thyme sprigs (4): Complement the tarragon with robust herbal notes.
- Dry white wine or chicken broth (1/2 cup): Keeps the roast juicy while creating flavorful pan juices perfect for basting and serving.
How to Make Roast Tarragon Chicken with Crispy Skin Recipe
Step 1: Preheat and Prepare the Flavorful Herb Butter
Kick things off by preheating your oven to a lively 425°F (220°C). While it warms up, mix the olive oil, softened butter, minced garlic, and fresh or dried tarragon together with a good pinch of salt and pepper. This herb butter will be the magic that seeps under the skin and coats the chicken, locking in moisture and flavor during roasting.
Step 2: Season Under and Over the Skin
Your chicken should be very dry for this step to ensure crispy skin. Gently loosen the skin of the chicken breast without tearing it, and spread some of that luscious tarragon butter right under there. Then rub the rest of the mixture all over the outside of the chicken, giving it full coverage and seasoning every inch for maximum flavor.
Step 3: Stuff and Arrange for Roasting
Stuff the chicken’s cavity with the halved lemon, quartered onion, and fresh thyme sprigs. These aromatics will infuse the meat as it roasts, keeping it fragrant and juicy. Place the chicken breast-side up on a rack set inside a roasting pan to ensure even heat circulation, which helps the skin crisp up beautifully.
Step 4: Roast at High Heat and Add Moisture
Roast the chicken for 20 minutes at 425°F to kickstart browning. Then, pour the white wine or chicken broth into the bottom of the pan. This liquid is important for adding moisture and creating pan juices that later double as a delicious sauce. Lower the oven temperature to 375°F (190°C) and continue roasting for about 50 to 60 minutes.
Step 5: Baste and Check for Perfect Doneness
During the roasting, baste the chicken once or twice with the pan juices to enhance moisture and flavor. Use a meat thermometer inserted into the thickest part of the thigh — once it reaches 165°F (74°C), your chicken is perfectly cooked. Look for that golden, crispy skin that makes this Roast Tarragon Chicken with Crispy Skin Recipe a standout.
Step 6: Rest Before Carving
Allow the roast to rest for 10 to 15 minutes after removing it from the oven. This step is key for letting the juices redistribute and ensures every bite is tender and juicy rather than dry.
How to Serve Roast Tarragon Chicken with Crispy Skin Recipe
Garnishes
Simple and fresh garnishes like a handful of torn fresh tarragon leaves or a few lemon wedges beautifully enhance the presentation while echoing the flavors inside the chicken. Sprinkle with lightly chopped parsley if you want an added pop of green and freshness.
Side Dishes
This Roast Tarragon Chicken with Crispy Skin Recipe pairs wonderfully with roasted or mashed potatoes, garlic sautéed green beans, or a crisp garden salad. For a more indulgent touch, creamy polenta or buttery asparagus make excellent companions.
Creative Ways to Present
For an elegant dinner, carve the chicken and fan the slices out on a large platter, spooning some of the pan juices over top. Alternatively, serve halved pieces on individual plates garnished with fresh herbs and a drizzle of lemon-infused olive oil for a restaurant-worthy touch that’s surprisingly easy to achieve.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover chicken tightly in aluminum foil or place in an airtight container. Refrigerate and enjoy within 3 to 4 days. The rich herb flavors deepen overnight, making leftovers just as delightful the next day.
Freezing
You can freeze leftover cooked chicken pieces for up to 2 months. Make sure to seal them well in freezer-safe bags or containers to prevent freezer burn. Thaw carefully in the fridge before reheating.
Reheating
To bring back that crispy skin, reheat leftovers in a 375°F oven uncovered on a baking sheet until heated through, usually about 15 minutes. Avoid the microwave as it tends to soften and soggify the skin.
FAQs
Can I use dried tarragon instead of fresh?
Yes! If fresh tarragon isn’t available, use dried tarragon but only one-third the amount specified because dried herbs are more potent and concentrated in flavor.
How do I get the chicken skin extra crispy?
Make sure the chicken skin is very dry before seasoning; pat it down with paper towels and optionally air-dry it uncovered in the fridge for a few hours. Also, roasting at the initial high temperature helps render fat and crisp the skin.
Is it necessary to baste the chicken while roasting?
Basting is optional but recommended as it helps keep the meat moist and enhances flavor by redistributing the flavorful pan juices over the chicken’s surface.
Can I substitute white wine with another liquid?
Absolutely. Chicken broth is a great non-alcoholic substitute that still adds moisture and savory depth to the pan juices.
How do I know when the chicken is fully cooked?
The best way is to check the internal temperature with a meat thermometer. The thickest part of the thigh should reach 165°F (74°C) to ensure the chicken is safe and juicy.
Final Thoughts
This Roast Tarragon Chicken with Crispy Skin Recipe is a true gem that delivers incredible flavor with straightforward techniques. The crispy skin and herbal aroma make it a standout dish you’ll want to prepare again and again. I encourage you to try it soon—you might just find your new favorite way to roast chicken.
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Roast Tarragon Chicken with Crispy Skin Recipe
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Roast Tarragon Chicken with Crispy Skin is a deliciously fragrant and tender whole chicken infused with fresh herbs and garlic. Roasted to perfection in the oven, the chicken boasts a golden, crispy skin and juicy meat, enhanced by the subtle anise-like flavor of tarragon and a splash of white wine or chicken broth. Perfect for a comforting main course, this French-inspired recipe is simple to prepare and impressively flavorful.
Ingredients
Chicken and Seasoning
- 1 whole chicken (about 4 pounds), patted dry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, softened
- 1 tablespoon fresh tarragon leaves (or 1 teaspoon dried)
- 4 garlic cloves, minced
- Salt and freshly ground black pepper to taste
Stuffing and Roasting
- 1 lemon, halved
- 1 small onion, quartered
- 4 sprigs fresh thyme
- 1/2 cup dry white wine or chicken broth
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken at a high temperature that will help create crispy skin.
- Prepare Tarragon Butter Mixture: In a small bowl, combine the olive oil, softened butter, minced garlic, and chopped fresh tarragon along with salt and pepper. Mix thoroughly to blend the flavors.
- Season Chicken: Gently loosen the skin from the chicken breast without tearing it. Rub some of the tarragon butter mixture under the skin to infuse flavor directly into the meat. Then evenly rub the remaining mixture all over the outside of the chicken.
- Stuff Chicken Cavity: Place the halved lemon, quartered onion, and fresh thyme sprigs inside the chicken cavity to impart aromatic flavors during roasting.
- Place Chicken for Roasting: Set the chicken breast-side up on a rack inside a roasting pan to allow even heat circulation and moisture drainage.
- Initial Roasting: Roast the chicken for 20 minutes at 425°F (220°C) to start crisping the skin and locking in juices.
- Add Liquid to Pan: Carefully pour the dry white wine or chicken broth into the bottom of the pan to keep the chicken moist and create flavorful pan juices for basting.
- Continue Roasting: Reduce oven temperature to 375°F (190°C) and roast for an additional 50–60 minutes. Check doneness by ensuring the meat thermometer reads 165°F (74°C) when inserted into the thickest part of the thigh. Baste the chicken once or twice with pan juices during this time to maintain moisture and flavor.
- Rest Chicken: Remove the chicken from the oven and let it rest for 10–15 minutes before carving. This allows juices to redistribute for moist and tender meat.
Notes
- For extra crispy skin, ensure the chicken is very dry before seasoning. Air-drying it uncovered in the fridge for a few hours helps.
- If fresh tarragon is unavailable, substitute with dried tarragon but use only one-third of the amount to avoid overpowering the dish.
- Use a meat thermometer to guarantee perfect doneness, preventing undercooked or dry chicken.
- Basting the chicken with pan juices during roasting enhances flavor and keeps the chicken moist.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
