Lime Tarragon Roasted Chicken with Gravy
Infuse your dinner table with vibrant citrus and herbaceous flavors with this Lime Tarragon Roasted Chicken with Gravy. This show-stopping recipe features a juicy, 4-pound whole chicken elevated with a lime-zest compound butter, fresh tarragon, and aromatic garlic, creating a tender, flavorful roast. The chicken is roasted to golden perfection, surrounded by lime slices for an extra burst of brightness, and basted every 20 minutes to keep it moist and flavorful. The star of the show is the silky homemade lime tarragon gravy, made from the savory pan drippings and thickened with a touch of flour and chicken broth. Perfect for a family dinner or a holiday feast, this elegant yet easy recipe will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 2 whole limes
- 2 tablespoons fresh tarragon
- 4 whole garlic cloves
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups chicken broth
- 2 tablespoons flour
Instructions
Preheat your oven to 375°F (190°C).
Rinse the whole chicken under cold water and pat it dry with paper towels.
Cut one lime in half and the other into thin slices. Zest the skin of one lime and set aside.
In a small bowl, mix the softened butter with lime zest, 1 tablespoon of chopped fresh tarragon, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a compound butter.
Carefully loosen the skin of the chicken by sliding your fingers underneath, taking care not to tear it. Spread half of the compound butter under the skin and massage the outside of the chicken to distribute it evenly.
Stuff the cavity of the chicken with lime halves, 2 garlic cloves, and a few sprigs of tarragon.
Tie the chicken legs together with kitchen twine for even cooking.
Rub the olive oil over the chicken skin and season with the remaining salt and pepper. Arrange the lime slices and the remaining garlic cloves around the chicken in a roasting pan.
Roast the chicken for 1 hour and 30 minutes, basting every 20 minutes with the pan drippings. The chicken is done when the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
Once cooked, remove the chicken from the pan and let it rest for 15 minutes before carving.
To make the gravy, place the roasting pan on the stovetop over medium heat. Add the flour to the pan drippings and whisk into a paste, scraping up browned bits from the bottom.
Slowly pour in the chicken broth while whisking continuously to avoid lumps. Simmer for 5–7 minutes, or until the gravy thickens to your desired consistency.
Strain the gravy through a fine mesh sieve if a smoother texture is desired.
Carve the chicken and serve with the lime tarragon gravy drizzled on top. Enjoy!
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 5993 mg | 261% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.3 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1142 mg | 24% | |
*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.
