French Tarragon Roast Chicken
Savor the rich, aromatic flavors of French cuisine with this French Tarragon Roast Chicken recipe—a true centerpiece dish perfect for any dinner table. This beautifully roasted whole chicken features a luscious tarragon butter rub infused with garlic and fresh herbs, locked beneath the skin for juicy, flavorful meat in every bite. The cavity is stuffed with lemon and tarragon sprigs for a fragrant and zesty aroma, while a medley of carrots, celery, potatoes, and onion roasts alongside, soaking up all the savory pan juices. A splash of dry white wine and chicken broth adds depth to the dish, creating a delectable sauce for basting and serving. With a crisp golden skin, tender roasted vegetables, and a gourmet finish, this easy yet elegant recipe transforms simple ingredients into a French-inspired feast that's irresistible. Whether for a special occasion or a comforting weeknight dinner, this roast chicken recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 1 4-5 pounds Whole chicken
- 2 tablespoons Fresh tarragon leaves
- 3 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 tablespoon Olive oil
- 1 piece Lemon, halved
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 3 carrots Carrots, peeled and roughly chopped
- 2 stalks Celery stalks, roughly chopped
- 1 onion Yellow onion, quartered
- 4 medium potatoes Potatoes, halved or quartered
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and remove any giblets from the cavity if present.
In a small bowl, mix the softened butter, minced garlic, and 1 tablespoon of fresh tarragon. Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Carefully loosen the skin on the chicken breast by running your fingers under it. Spread half of the tarragon butter mixture under the skin, massaging it evenly over the breast meat. Rub the remaining butter mixture over the outside of the chicken, coating it evenly.
Stuff the cavity of the chicken with the halved lemon and a few sprigs of fresh tarragon.
Place the prepared chicken in a large roasting pan. Arrange the chopped carrots, celery, onion, and potatoes around the chicken.
Drizzle the olive oil over the vegetables and season them with the remaining salt and pepper. Toss the vegetables gently to coat them.
Pour the chicken broth and white wine into the bottom of the roasting pan.
Roast the chicken in the preheated oven for 1 1/2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thighs. Baste the chicken every 20-30 minutes with the pan juices to keep it moist.
When the chicken is fully cooked, remove it from the oven and tent it lightly with aluminum foil. Allow the chicken to rest for 10 minutes before carving.
Serve the roast chicken alongside the roasted vegetables, drizzled with the flavorful pan juices.
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.3 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2166 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
