Tarragon and lemon roast chicken
Savor the delightful flavors of Tarragon and Lemon Roast Chicken! This easy-to-follow recipe features a succulent whole chicken, zesty lemon, and aromatic tarragon, complemented by crispy roasted potatoes and a savory white wine gravy. A perfect dish for special occasions or a comforting family dinner.
- 26 Jan 2025
- Cook time 105 min
- Prep time 35 min
- 6 Servings
- 11 Ingredients
Welcome to a delightful recipe for Tarragon and Lemon Roast Chicken. This dish combines the fresh zest of lemon with the aromatic, slightly bittersweet flavor of tarragon, resulting in a roast chicken that's juicy, flavorful, and perfect for any occasion. Alongside the chicken, we'll have deliciously roasted potatoes and a rich, savory gravy to complete the meal.
Ingredients:
Instructions:
In a small pan, melt 1 tbsp of butter over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes.
3. Mix the Stuffing:
In a large bowl, combine the softened onion, 2 tbsp lemon zest, 2 tbsp chopped tarragon, and 1 cup bread crumbs. Mix well until all the ingredients are evenly distributed.
Rinse the 3 lb whole chicken under cold water and pat it dry with paper towels. Season the cavity of the chicken with salt and pepper, then stuff with the prepared stuffing mixture.
Using kitchen twine, truss the chicken by tying the legs together and tucking the wings under the body. This helps the chicken cook evenly.
Place the peeled and chunked 6 potatoes in a large roasting pan. Drizzle with 2 tbsp of olive oil, and season with salt and pepper. Toss to coat the potatoes evenly.
Place the stuffed and trussed chicken on top of the potatoes in the roasting pan. Roast in the preheated oven for about 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C), and the potatoes are golden and tender. Baste the chicken occasionally with the pan juices.
While the chicken is roasting, prepare the gravy. In a saucepan, combine 2 cups of chicken gravy with 1/2 cup white wine and bring to a simmer over medium heat. Slowly whisk in 1/4 cup all-purpose white wheat flour until the gravy is smooth and thickened. Cook for an additional 5 minutes, stirring constantly.
Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving. Serve the roast chicken with the golden potatoes and the prepared gravy.
Tips:
- Ensure the chicken is at room temperature before roasting to ensure even cooking.
- Basting the chicken with juices from the pan every 20-30 minutes will keep the meat moist and flavorful.
- Use fresh tarragon if possible for a more vibrant flavor.
- Let the chicken rest for at least 10 minutes after roasting before carving to allow the juices to redistribute throughout the meat.
- Roasting the potatoes in the same pan as the chicken will allow them to absorb some of the delicious chicken flavors.
With just a few simple steps and ingredients, you can create a wonderfully hearty meal that boasts depth of flavor and delightful texture. Tarragon and Lemon Roast Chicken is not only a crowd-pleaser but also a dish that will leave your kitchen smelling fantastic. Follow these tips, and you will surely impress your family and guests with a roast chicken that is both succulent and rich in flavor. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 570 grams |
| Energy | |
| Calories 1000kcal | 50% |
| Protein | |
| Protein 70g | 45% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 5g | 14% |
| Sugar 4.05g | 4% |
| Fat | |
| Fat 54g | 67% |
| Saturated 16g | 52% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 170mg | 31% |
| Vitamin B1 0.49mg | 41% |
| Vitamin B2 0.61mg | 47% |
| Vitamin B3 18mg | 117% |
| Vitamin B6 1.28mg | 75% |
| Vitamin B9 63ug | 16% |
| Vitamin B12 0.66ug | 28% |
| Vitamin C 40mg | 45% |
| Vitamin E 0.72mg | 5% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.46mg | 51% |
| Iron, Fe 6mg | 53% |
| Magnesium, Mg 110mg | 25% |
| Phosphorus, P 520mg | 41% |
| Potassium, K 1590mg | 47% |
| Selenium, Se 54ug | 103% |
| Sodium, Na 580mg | 39% |
| Zinc, Zn 6mg | 55% |
| Water | |
| Water 380g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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