Roasted Tarragon Chicken and Gravy
Elevate your dinner table with this elegant Roasted Tarragon Chicken and Gravy, a recipe that combines tender, golden-brown chicken with the fragrant, herbaceous notes of fresh tarragon. Perfectly complemented by a rich, silky gravy made from the pan drippings, white wine, and chicken broth, this dish is packed with comforting flavors that will impress any guest. The secret lies in the buttery tarragon-garlic rub tucked beneath the chicken skin, ensuring every bite is succulent and aromatic. Stuffed with lemon and onion for added depth, this roasted chicken is roasted to perfection and basted for ultimate juiciness. With minimal prep and straightforward techniques, this restaurant-quality recipe is ideal for family dinners, holidays, or special gatherings. Serve the carved chicken with its savory gravy for a meal that’s guaranteed to delight!
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 tablespoons (chopped) Fresh tarragon
- 4 cloves (minced) Garlic
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 whole (halved) Lemon
- 1 large (quartered) Onion
- 2 cups Chicken broth
- 2 tablespoons All-purpose flour
- 0.5 cups Dry white wine
Instructions
Preheat your oven to 425°F (220°C) and position a rack in the center.
In a small bowl, mix softened butter, olive oil, chopped tarragon, minced garlic, salt, and black pepper until well combined.
Pat the chicken dry with paper towels and gently loosen the skin over the breast and thighs using your fingers. Spread half of the butter mixture under the skin, then rub the remainder over the entire exterior of the chicken.
Stuff the cavity of the chicken with the halved lemon and quartered onion, then tie the legs together using kitchen twine.
Place the chicken breast-side up in a roasting pan or ovenproof skillet with a rack. Roast for 1 hour and 15–20 minutes, basting the chicken with pan juices every 20 minutes, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
Transfer the chicken to a cutting board and tent it with foil for about 15 minutes to rest.
While the chicken rests, make the gravy. Drain excess fat from the roasting pan, leaving about 2 tablespoons of drippings.
Place the roasting pan over medium heat on the stovetop, then whisk in the flour and cook for 2-3 minutes to form a roux.
Slowly add the chicken broth and white wine, whisking constantly to prevent lumps. Simmer for 5–7 minutes, or until thickened. Strain the gravy if desired, then adjust seasoning with salt and pepper.
Carve the chicken and serve with the tarragon gravy. Enjoy!
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 6000 mg | 261% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1259 mg | 27% | |
*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.
