Roast Chicken With Tarragon Garlic And Lemon Recipes

LEMON AND TARRAGON ROAST CHICKEN

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.

ROAST CHICKEN WITH TARRAGON

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.

TARRAGON AND LEMON ROAST CHICKEN

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.

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.

HONEY-ROASTED CHICKEN WITH LEMON AND TARRAGON

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.