Roast chicken with leek and tarragon
Enjoy a delicious and wholesome roast chicken with leek and tarragon. Perfectly cooked whole chicken seasoned with mustard and garlic, paired with tender potatoes, leeks, and scallions. Enhanced with white wine and chicken gravy for a juicy, flavorful meal. Ideal for a family dinner or special occasion!
- 05 Jun 2024
- Cook time 105 min
- Prep time 10 min
- 6 Servings
- 9 Ingredients
Roast chicken with leek and tarragon is a delightful and hearty meal, perfect for any occasion. This recipe combines the aromatic flavors of tarragon and leeks with the succulent juiciness of roast chicken. It's a comforting dish that brings a touch of elegance to your dinner table.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels. Season generously with salt and pepper both inside and out.
Heat the olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Once the oil is hot, sear the chicken on all sides until golden brown. This will help to lock in the juices. Remove the chicken from the skillet and set it aside.
In the same skillet, add the potatoes and cook for 5-7 minutes, or until they begin to brown. Add the minced garlic, sliced leeks, and chopped scallions, sautéing for another 3-5 minutes until they start to soften.
Pour in the white wine, stirring to deglaze the pan. Add the chicken gravy and mustard, stirring to combine. Season with salt and pepper to taste. Allow the mixture to come to a simmer.
Nestle the seared chicken back into the skillet with the vegetables and liquids. Sprinkle fresh tarragon leaves over the chicken and vegetables.
Transfer the skillet or roasting pan to the preheated oven. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the potatoes are tender.
Remove the pan from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the chicken and serve it hot alongside the roasted potatoes and leeks, spooning the pan sauce over the top for added flavor.
Tips:
- For an even more flavorful chicken, marinate it with olive oil, garlic, and tarragon at least an hour before roasting.
- Make sure to pat the chicken dry before roasting to get that perfect crispy skin.
- Use a meat thermometer to ensure the chicken is cooked through; the internal temperature should reach 165°F (75°C).
- Let the chicken rest for about 10-15 minutes after roasting before carving to retain its juiciness.
- For a complete meal, consider serving the chicken with roasted vegetables or a fresh green salad.
Enjoy your beautifully roasted chicken with leek and tarragon, a dish that's as pleasing to the eye as it is to the palate. The harmonious blend of flavors and the tender crispy-skinned chicken make for an unforgettable dining experience. This recipe is sure to become a household favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 850kcal | 34% |
| Protein | |
| Protein 60g | 41% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 3.54g | 9% |
| Sugar 4.26g | 4% |
| Fat | |
| Fat 50g | 60% |
| Saturated 14g | 46% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 290ug | 32% |
| Choline 160mg | 30% |
| Vitamin B1 0.28mg | 23% |
| Vitamin B2 0.52mg | 40% |
| Vitamin B3 16mg | 104% |
| Vitamin B6 1.10mg | 65% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.61ug | 25% |
| Vitamin C 27mg | 31% |
| Vitamin E 1.22mg | 8% |
| Vitamin K 40ug | 35% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.37mg | 0% |
| Iron, Fe 6mg | 50% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 450mg | 36% |
| Potassium, K 1080mg | 32% |
| Selenium, Se 55ug | 97% |
| Sodium, Na 370mg | 25% |
| Zinc, Zn 6mg | 51% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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