Tarragon and lemon roast chicken
This Tarragon and Lemon Roast Chicken features a flavorful stuffing of lemon zest and tarragon, paired with roasted potatoes and a smooth gravy. The combination of citrus and herbs delivers a juicy, aromatic dish that's perfect for any meal.
Cook time 105 min
Prep time 35 min
Ingredients:
1 tbsp butter1 onion
2 tbsp lemon zest
2 tbsp tarragon (estragon)
1 cup bread crumbs
3 lb whole chicken
2 tbsp olive oil
6 potatoes
2 cups chicken gravy
1/2 cup white wine
1/4 cup all-purpose white wheat flour
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.
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.
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!
Tarragon and lemon roast chicken FAQ:
Roast the chicken for about 1 hour and 30 minutes at 375°F (190°C), or until the internal temperature reaches 165°F (75°C) to ensure it's fully cooked.
If the chicken is not browning, you can increase the oven temperature to 400°F (200°C) during the last 15-20 minutes of roasting. Make sure to baste it with pan juices to enhance browning.
It is not recommended to use frozen chicken; always thaw it completely in the refrigerator before roasting to achieve even cooking.
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
If you don't have tarragon, you can substitute it with a similar herb like dill or a mixture of parsley and thyme for a different flavor profile.
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.
Nutrition per serving
6 ServingsCalories 1000kcal
Protein 70g
Carbohydrates 60g
Fiber 5g
Sugar 4.05g
Fat 54g
More recipes
Gluten-free pasta with tomatoes, zucchini and mozzarella
A quick gluten-free pasta with tomatoes, zucchini, and mozzarella.
12 Feb 2026Pasta carbonara with bacon, peas and parmesan cheese
A healthier take on classic carbonara with bacon, peas, and parmesan.
15 Jan 2026Low-carb veggie lasagna with zucchini, cottage cheese and tofu
Enjoy a delicious low-carb veggie lasagna with zucchini and tofu.
06 Feb 2026Spinach cream cheese stuffed chicken breast
Delicious spinach and cream cheese stuffed chicken, baked to perfection.
01 Feb 2026Bacon carbonara with poached egg
Savour creamy bacon carbonara topped with a poached egg.
20 Nov 2025Mustard and shallot-crusted salmon
Enjoy tangy, crunchy mustard and shallot-crusted salmon.
08 Dec 2025