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
Scale
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
