ROAST CHICKEN WITH LEMON AND TARRAGON
A classic roast chicken recipe, made with zesty lemon and aromatic tarragon, for a perfect dinner with friends and family.
Provided by delicious. magazine
Categories One-pot chicken recipes
Time 1h5m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 200°C/fan 180°C/gas 6. In a bowl, mix the butter with the anchovy, chopped tarragon and lemon zest, then season.
- With your hand, start at the neck end of the chicken and gently separate the skin from the breast. Spread the stuffing all over the breast. Transfer the chicken to a roasting tin, then season with salt and black pepper. Stuff the lemon wedges and remaining tarragon into the cavity of the chicken, then squeeze over the lemon juice. Pour the wine into the tin.
- Roast for 60-70 minutes or until the skin is golden and crisp and the juices run clear when the thigh is pierced at the thickest point with a skewer. Rest on a warm serving plate for 10 minutes before serving.
Nutrition Facts : Calories 309kcals, Fat 11.1g (5.5g saturated), Protein 47.6g, Carbohydrate 0.7g (0.4g sugars)
WHOLE ROAST CHICKEN WITH TARRAGON AND LEMON
Chicken roasted with butter under the skin flavoured with garlic, tarragon and lemon.
Provided by Amanda
Categories Main Course
Time 1h50m
Number Of Ingredients 9
Steps:
- Wipe the chicken with paper towel and preheat the oven to 180 C / 170 FAN / Gas 5
- Zest the lemon and cut the remaining lemon in half.
- Place the lemon halves in the chicken and set the chicken in a roasting dish.
- Mix the butter with the tarragon, garlic, salt, pepper and lemon zest.
- Carefully ease away the skin from the breast meat as far as possible down to and around the legs.
- Divide the butter in half and spread under the skin each side.
- Cover the skin with olive oil and season with extra salt and pepper if liked.
- Roast for 1 hour 40 minutes and then check to see if the chicken is cooked through.
- When the chicken is cooked transfer to a serving plate and cover with foil.
- Skim off the fat from the roasting pan and squeeze the juice from the lemons from the chicken into the pan.
- Use a wooden spoon to loosen any crusty bits and bring the mixture to the boil on the hob.
- Add the wine and allow the mixture to bubble for a few minutes to reduce.
- Check the seasoning and serve with the chicken.
Nutrition Facts : Calories 477 kcal, Carbohydrate 6 g, Protein 31 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 142 mg, Sodium 576 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROAST CHICKEN WITH LEMON AND TARRAGON BUTTER
Steps:
- Preheat oven to 500°F.
- Stir together butter, zest, tarragon, salt, and pepper.
- Pat chicken dry and arrange, skin sides up, in a shallow roasting pan (1 inch deep). Loosen skin on chicken by gently working your fingers between skin and meat, keeping skin attached on 1 side and being careful not to tear skin. Rub butter mixture evenly under skin of each piece of chicken, then rub top of chicken with butter remaining on your hands. Season with salt and pepper.
- Bake chicken in middle of oven until an instant-read thermometer inserted 2 inches into fleshy part of chicken (do not touch bone) registers 170°F, about 30 minutes.
LEMON AND TARRAGON ROAST CHICKEN
The flavours of lemon and tarragon really enhance a succulent roast chicken. Stretch it to feed eight by serving with sausagemeat stuffing balls studded with chestnuts and apricots.
Provided by Ferne McCann
Categories Main course
Yield Serves 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7.
- Mix the butter, tarragon, lemon zest, garlic, salt and pepper in a bowl. Using your hands, carefully separate the chicken skin from the breast meat, taking care not to break the skin, and smear the butter mixture under the skin all over the chicken breast. Slice the zested lemon and carefully arrange the slices under the skin.
- Transfer the chicken to a large roasting tin and season well with salt and pepper - all over and inside the cavity.
- Roast the chicken for 20-25 minutes, then reduce the oven temperature to 190C/170C Fan/Gas 5 and roast for a further 1 hour and 20 minutes, basting frequently, until the chicken is cooked through and the skin is crisp and golden. It is cooked when the juices run clear with no trace of pink when a skewer is inserted into the thickest part of the leg. Transfer the chicken to a board to rest, leaving the meat juices in the roasting tin.
- While the chicken is in the oven, make the stuffing. Heat the oil in a large non-stick frying pan and fry the onion and garlic for 4-5 minutes until softened. Add the chestnuts, apricots and sage, and season with salt and pepper. Leave to cool.
- Once cool, transfer the mixture to a large bowl. Add the sausagemeat, fresh breadcrumbs and egg and mix well to combine. Divide the mixture into 16 and roll into small balls. Roll each stuffing ball in the fine breadcrumbs until evenly coated. Put the stuffing balls in a greased baking tray and bake at 200C/180C/Gas 6 for 25-30 minutes until golden brown and cooked through, turning once halfway through cooking.
- While the chicken is resting, make the gravy: place the roasting tin over a low heat. Add the flour and whisk until combined with the roasting juices. Gradually pour in the wine, whisking constantly, and allow to bubble for a few minutes. Add the stock and cook for a further 6-8 minutes, whisking until thickened. Whisk in the gravy granules and redcurrant jelly and season to taste. Continue to simmer until the gravy is the consistency you like. Strain through a sieve into a serving jug.
- Carve the chicken and serve with the hot gravy and stuffing balls.
TARRAGON AND LEMON ROAST CHICKEN
This stress-free dish is based on one of my favorite flavor pairings-golden roast chicken and tarragon. The chicken is simply seared on the cooktop, then placed in the oven to bake with zingy lemon, garlic, fresh fennel and tarragon for just 25 minutes. That's dinner, done!
Provided by Donna Hay
Categories Chicken Low Fat Kid-Friendly Dinner Fennel Healthy Tarragon Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Heat a heavy ovenproof pot or Dutch oven on a stovetop over high heat. Score the chicken skin at regular intervals, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Add to the pot and cook for 6-8 minutes on each side or until well browned. Remove from the pot and set aside. Add the tarragon, lemon zest, garlic and fennel to the pot and cook for 2-3 minutes or until golden. Return the chicken to the pot with the wine and stock and bring to a simmer.
- Transfer to the oven and roast for 20-25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.
FAST-ROAST CHICKEN WITH LEMON AND TARRAGON
Here is a revolution in the best way to roast a small chicken. The flavourings can vary in any way you like - crushed chopped rosemary leaves, sage leaves or thyme can be used, or a mixture of herbs, and you could replace the garlic with a couple of finely chopped shallots. It's a great recipe for adapting to whatever you have handy.
Categories Sunday roast Chicken recipes Quick and Easy recipes Easter: Main course recipes Easy Entertaining
Yield Serves 4
Number Of Ingredients 8
Steps:
- Begin by taking the chicken from the fridge about an hour before you intend to cook it (obviously if it's a hot day give it about 30 minutes only), and remove the string that holds the legs of the bird together so that the joints are loose - this will take the chill off the bird and help it to cook in the shorter time. Now make a garlic and herb butter by placing the garlic, 2 tablespoons of the chopped tarragon leaves and the butter in a bowl and combine them with a fork, adding some salt and pepper. Then place the herb butter inside the body cavity of the bird, along with the halved lemon slices. Smear a little of the olive oil over the base of the roasting tin, place the chicken in it, then smear the rest of the olive oil all over the skin of the bird. Lastly, season well with salt and black pepper and then pop the roasting tin into the lower third of the oven. Now let it roast for 45 minutes without opening the oven door. When this time is up, remove the bird from the oven. Next put a wooden spoon into the body cavity and, using a spatula to hold the breast end, tip the chicken and let all the buttery juices and slices of lemon pour out into the roasting tin, then transfer the bird on to a carving board, cover with foil and let it rest for 20 minutes. Meanwhile, using a tablespoon, skim off the excess fat from the juices in the roasting tin, then place the tin over direct heat, add the wine and lemon juice and let the whole lot bubble and reduce to about half its original volume. Now add the remaining tarragon, then taste and check the seasoning. Carve the chicken on to warm plates and add any juices to the sauce. Spoon the sauce over the chicken and serve.
TARRAGON CHICKEN WITH LEMON
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
- Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
- In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
- Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.
Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams
HONEY-ROASTED CHICKEN WITH LEMON AND TARRAGON
Categories Chicken Herb Poultry Roast Kid-Friendly Back to School Lemon Fall Anniversary Honey Tarragon Gourmet Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat to 425°F.
- Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons.
- Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper.
- Put chicken, breast side up, in a small roasting pan. Starting from neck cavity, work your fingers gently between skin and flesh of breast to loosen skin all the way to thighs without tearing. Put one fourth of tarragon butter under skin of each breast, then rub skin from outside to spread evenly.
- Starting from large cavity, loosen skin on both sides of cavity with a paring knife (to provide access to thighs), then work your fingers gently between skin and flesh of thighs and drumsticks. Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from outside to spread evenly. Season cavity and skin with salt and pepper, then halve remaining lemon and put inside cavity along with garlic. Tie drumsticks together with kitchen string.
- Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt. Roast chicken 30 minutes, then brush pan juices and half of honey mixture over chicken and roast 10 minutes more. Brush chicken again with pan juices and remaining honey mixture and continue to roast until thermometer inserted in fleshy part of a thigh (do not touch bone) registers 170°F, about 20 minutes more.
- Transfer chicken to a cutting board and let stand 10 to 15 minutes before carving. Skim fat from pan juices and serve juices with chicken.
ROAST CHICKEN WITH TARRAGON
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
- Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
- Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
- When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
- Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 37 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 17 grams, Sodium 1454 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON-TARRAGON ROAST CHICKEN WITH VEGETABLES
For an irresistible one-pan Sunday dinner, roasted lemon-tarragon chicken-left untrussed for the crispiest skin-rests atop a bed of onions with carrots, potatoes, celery, and garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Rub chicken inside and out with one garlic half. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
- Squeeze juice from lemon halves over chicken; place in cavity. Season with salt and freshly ground pepper.
- Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
- Quarter the small onions; arrange with carrots, celery, and potatoes around bird. Tuck lemon slices between wings and breast, and legs and breast. Pour wine and stock over vegetables.
- Roast chicken and vegetables, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, 1 to 1 1/2 hours.
- Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted vegetables (including rack onions) on a platter. Spoon pan juices over meat.
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