Lime Tarragon Roasted Chicken With Gravy Recipes

ROASTED TARRAGON CHICKEN AND GRAVY

Steps:

• Leave chicken whole.
• Wash chicken, drain and pat dry.
• Mix tarragon and garlic together.
• Sprinkle mixed seasonings inside cavity of chicken and over the outside.
• Place chicken in crock pot, breast side up.
• Pour broth into crock pot.
• Sprinkle rest of seasoning mix over the chicken.
• Cover and cook on low for 8 hours.
• To make gravy:.
• Remove chicken from crock and keep warm.
• Add thickening to thicken gravy to desired thickness.
• To bake in oven:.
• Put chicken in roasting pan.
• Bake at 350°F for 1 hour or until chicken is golden and juices run clear.
• Use broth to make gravy.

TARRAGON LIME CHICKEN BREAST

Steps:

• Mix together all ingredients and add to zip lock bag; add chicken.
• Turn once in awhile to coat chicken.
• Marinade for 1-3 hours.
• Remove chicken from marinade and discard marinade.
• Grill or bake chicken until done (approx 12 min on grill or 25 min in oven @ 350F).

TARRAGON-LIME CHICKEN

Steps:

• Arrange chicken in single layer in glass casserole or pie plate. Season with salt and pepper. Whisk oil, lime juice, tarragon and oregano in small bowl to blend. Pour marinade over chicken and turn to coat. Let stand at room temperature 20 minutes.
• Preheat broiler or prepare barbecue (medium-high heat). Transfer chicken to broiler pan or barbecue. Season with salt and pepper. Broil until just cooked through, about 3 minutes per side.

LIME-TARRAGON GRILLED CHICKEN

Steps:

• Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
• Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
• Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.

ROAST CHICKEN WITH WINE AND TARRAGON GRAVY FROM OLIVE MAGAZINE A

Steps:

• Heat oven to has 200, gas mark 6. Place onion halved and sliced into a roasting tin with ½ of the bunch of tarragon.
• Place half of the lemon and the remaining tarragon (keeping a few leaves aside) into the cavity of the bird.
• Season the chicken and place in the oven for one hour. After 1 hour pour in the white wine and cook for a further 30 minutes or until the chicken is cooked through.
• Take chicken form tin and rest for 15minutes.
• Discard the tarragon stalks and spoon of the excess fat from the liquid in roasting tin. Place tin on hob and let the gravy bubble up season add the reserved tarragon and cook for a couple of minutes.