TARRAGON ROASTED CHICKEN
A moist roast chicken with fresh tarragon
Provided by Angela Coleby
Categories Main Course
Time 1h35m
Number Of Ingredients 6
Steps:
- Preheat the oven to 200C/400F degrees
- Lightly butter a large roasting tin.
- Mix the butter with the garlic, tarragon, salt and pepper
- Remove the string from the chicken legs and the giblets from the cavity (if there).
- Loosen the skin near the cavity and spread half the butter underneath it, on top of the meat.
- Slather the remaining butter over the chicken breast and legs.
- Place the chicken in the roasting tin and roast for 1 hour 15 minutes
- Baste the chicken with juices every 20 minutes for a moist meat. You could opt to baste just once half way through roasting.
- Check that the chicken is cooked by inserting a knife into the thickest part of the thigh. Clear juices indicate the chicken is cooked. If they are pink, roast for longer.
- Remove from the oven and cover with foil. Rest for 10-15 minutes before carving.
- Spoon the pan juices over the chicken or use it to make a gravy
Nutrition Facts : ServingSize 1 serving, Calories 137 kcal, Carbohydrate 0.8 g, Protein 14 g, Fat 8.5 g, Fiber 0.1 g
ROAST CHICKEN RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, freshly ground black pepper
Provided by Matt Ciampa
Categories Dinner
Yield 4 servings
Number Of Ingredients 3
Steps:
- Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
- Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
- Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
- Preheat the oven to 450˚F (230˚C).
- Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
- Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
- Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
- Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
- Let the chicken rest at room temperature for 20 minutes.
- To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
- If you'd like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
- Enjoy!
Nutrition Facts : Calories 958 calories, Carbohydrate 0 grams, Fat 67 grams, Fiber 0 grams, Protein 76 grams, Sugar 0 grams
ROAST CHICKEN WITH TARRAGON
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
- Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
- Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
- When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
- Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 37 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 17 grams, Sodium 1454 milligrams, Sugar 1 gram, TransFat 0 grams
ROAST TARRAGON CHICKEN RECIPE BY TASTY
Here's what you need: butter, small sweet potatoes, celery, large sweet onions, small red sweet peppers, small yellow peppers, olive oil, red pepper flakes, garlic powder, fresh tarragon, whole chicken, salt, pepper, chicken stock, ground cayenne pepper
Provided by Bethany Edings
Yield 5 serving
Number Of Ingredients 15
Steps:
- Using some of the butter, grease a large roasting pan well.
- Then preheat oven to 375°F (190°C).
- Roughly chop all vegetables (if you don't they might cook down too much or get mushy).
- In large bowl combine all vegetables. Sprinkle with olive oil, pepper flakes, garlic powder, and 1 tablespoon tarragon. Set aside.
- Pat chicken dry, making sure no innards are left in the chicken. Sprinkle 1 tablespoon tarragon inside of chicken along with a pinch of salt and pepper.
- Carefully mix remaining butter and tarragon place it under the skin of the chicken on top of the breasts.
- Place a small oven-safe grate or rack in bottom of roasting pan then pour in your mixed vegetables. Around it add ½ cup chicken stock.
- Place chicken on top of rack so it sits above the vegetables and stock.
- Cover with either lid or aluminum foil. Place in oven, adding ½ cup chicken stock as needed to keep the vegetables moist, but not drowned. Cook chicken for 2 hrs( cooking times vary on size of chicken and oven settings). Once chicken is close to being done, pull from oven and remove cover. Sprinkle with ground cayenne pepper and salt.
- Place chicken back into oven to brown for 10-15 minutes.
- Enjoy!
Nutrition Facts : Calories 1074 calories, Carbohydrate 98 grams, Fat 57 grams, Fiber 13 grams, Protein 42 grams, Sugar 38 grams
ROAST TARRAGON CHICKEN
A classic ingredient in French cooking, tarragon is known for its cool, bittersweet minty flavor and anise-like aroma. Use it to flavor egg and cheese dishes, as well as meat and poultry.
Provided by McCormick Gourmet
Categories Entrees,
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Place chicken, breast side up, on rack in shallow roasting pan. Mix oil, tarragon, garlic, pepper and salt in medium bowl. Add tomatoes and shallots; toss to coat. Remove tomatoes and shallots. Set aside. Brush the chicken with remaining oil mixture
- Roast 1 to 1 1/4 hours or until chicken is cooked through. During last 25 minutes of roasting, arrange shallots around chicken in pan. During the last 10 minutes of roasting, arrange tomatoes around chicken in pan
- Remove tomatoes, shallots and chicken from the roasting pan. Cover chicken; let stand 10 minutes before carving. Serve chicken with shallots and tomatoes
Nutrition Facts : Calories 329 Calories
TARRAGON AND LEMON ROAST CHICKEN
This stress-free dish is based on one of my favorite flavor pairings-golden roast chicken and tarragon. The chicken is simply seared on the cooktop, then placed in the oven to bake with zingy lemon, garlic, fresh fennel and tarragon for just 25 minutes. That's dinner, done!
Provided by Donna Hay
Categories Chicken Low Fat Kid-Friendly Dinner Fennel Healthy Tarragon Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Heat a heavy ovenproof pot or Dutch oven on a stovetop over high heat. Score the chicken skin at regular intervals, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Add to the pot and cook for 6-8 minutes on each side or until well browned. Remove from the pot and set aside. Add the tarragon, lemon zest, garlic and fennel to the pot and cook for 2-3 minutes or until golden. Return the chicken to the pot with the wine and stock and bring to a simmer.
- Transfer to the oven and roast for 20-25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.
More about "roast tarragon chicken recipe by tasty recipes"
TARRAGON LEMON ROAST WHOLE CHICKEN - SEASONS AND …
From seasonsandsuppers.ca
PERFECT JUICY ROAST CHICKEN WITH TARRAGON - RECIPE30
From recipe30.com
ROAST CHICKEN WITH TARRAGON RECIPE | EAT SMARTER USA
From eatsmarter.com
ROAST CHICKEN WITH TARRAGON RECIPE - BBC FOOD
From bbc.co.uk
Servings 4-6Category Main Course
- Mash the butter and two-thirds of the tarragon together in a small bowl and season with salt and freshly ground black pepper. Stir in the crushed garlic.
- Place the chicken into a roasting tin and rub the herb and garlic butter all over the outside and inside of the chicken.
- Pour the wine into the roasting tin and place the tin into the preheated oven. Roast for 15 minutes, then turn the heat down to 190C/170C Fan/Gas 5 and roast for a further 40 minutes, basting the bird from time to time with the juices from the pan, adding a little more wine or water if the tin becomes too dry.
- When the chicken is golden-brown and cooked through (pierce the chicken at the thickest part of the thigh - the juices should run clear), turn the oven off and leave the chicken to rest for ten minutes before carving.
- Add the remaining chopped tarragon to the roasting juices in the tin, stir well and season to taste with salt and freshly ground black pepper.
- To serve, carve the chicken and pile the slices onto serving plates. Drizzle over pan juices and serve immediately.
GREEN CHICKEN ENCHILADAS WITH TEQUILA RECIPE | FOOD NETWORK …
From foodnetwork.com
Author Food Network KitchenSteps 5Difficulty Intermediate
SESAME ROAST CHICKEN RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.com
Author Melissa Gaman for Food Network Kitchen FromSteps 7Difficulty Intermediate
ROAST DEBONED CHICKEN STUFFED WITH PORK & SAGE RECIPE
From drizzleanddip.com
BALLOTINE OF CHICKEN RECIPE - EASY RECIPES
From recipegoulash.cc
37 LEFTOVER HAM RECIPES TO MAKE THE MOST OF THAT ROAST
From epicurious.com
TARRAGON ROASTED CHICKEN - DIVALICIOUS RECIPES | RECIPE | ROAST …
From pinterest.com
ROASTED TARRAGON CHICKEN WITH SPRING CARROTS AND PEAS RECIPE
From recipegoulash.cc
ROASTED CHICKEN TARRAGON CASSEROLE | FAST CHICKEN RECIPES
From fastchickenrecipes.com
TOP 42 ROAST CHICKEN WITH TARRAGON RECIPES
From istimewa.dixiesewing.com
TARRAGON CHICKEN RECIPE | OLIVEMAGAZINE
From olivemagazine.com
TARRAGON ROASTED CHICKEN RECIPE - EASY RECIPES
From recipegoulash.cc
ROAST CHICKEN WITH TARRAGON - 1 RECIPES | TASTYCRAZE.COM
From tastycraze.com
ROAST CHICKEN WITH TARRAGON - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
INA GARTEN'S COMPANY POT ROAST RECIPE - PARADE: ENTERTAINMENT, …
From parade.com
TARRAGON AND LEMON ROAST CHICKEN | RECIPE CART
From getrecipecart.com
ROASTED TARRAGON CHICKEN WITH RICH ONION AND GARLIC GRAVY
From recipe30.com
ONE-TRAY CREAMY POTATO, MUSTARD AND TARRAGON ROAST CHICKEN
From getrecipecart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love