Roast Chicken With Tarragon Recipes

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ROAST TARRAGON CHICKEN RECIPE BY TASTY



Roast Tarragon Chicken Recipe by Tasty image

Here's what you need: butter, small sweet potatoes, celery, large sweet onions, small red sweet peppers, small yellow peppers, olive oil, red pepper flakes, garlic powder, fresh tarragon, whole chicken, salt, pepper, chicken stock, ground cayenne pepper

Provided by Bethany Edings

Yield 5 serving

Number Of Ingredients 15

¼ cup butter, divided
5 small sweet potatoes, peeled
4 stalks celery
2 large sweet onions
5 small red sweet peppers
5 small yellow peppers
2 tablespoons olive oil
1 tablespoon red pepper flakes
2 tablespoons garlic powder
3 tablespoons fresh tarragon, divided
1 whole chicken, 5 pounds (2 kilogram)
salt, to taste
pepper, to taste
1 cup chicken stock, unsalted
1 teaspoon ground cayenne pepper

Steps:

  • Using some of the butter, grease a large roasting pan well.
  • Then preheat oven to 375°F (190°C).
  • Roughly chop all vegetables (if you don't they might cook down too much or get mushy).
  • In large bowl combine all vegetables. Sprinkle with olive oil, pepper flakes, garlic powder, and 1 tablespoon tarragon. Set aside.
  • Pat chicken dry, making sure no innards are left in the chicken. Sprinkle 1 tablespoon tarragon inside of chicken along with a pinch of salt and pepper.
  • Carefully mix remaining butter and tarragon place it under the skin of the chicken on top of the breasts.
  • Place a small oven-safe grate or rack in bottom of roasting pan then pour in your mixed vegetables. Around it add ½ cup chicken stock.
  • Place chicken on top of rack so it sits above the vegetables and stock.
  • Cover with either lid or aluminum foil. Place in oven, adding ½ cup chicken stock as needed to keep the vegetables moist, but not drowned. Cook chicken for 2 hrs( cooking times vary on size of chicken and oven settings). Once chicken is close to being done, pull from oven and remove cover. Sprinkle with ground cayenne pepper and salt.
  • Place chicken back into oven to brown for 10-15 minutes.
  • Enjoy!

Nutrition Facts : Calories 1074 calories, Carbohydrate 98 grams, Fat 57 grams, Fiber 13 grams, Protein 42 grams, Sugar 38 grams

ROAST CHICKEN WITH TARRAGON



Roast Chicken with Tarragon image

Categories     Chicken     Onion     Roast     Kid-Friendly     Low/No Sugar     Wheat/Gluten-Free     Carrot     Winter     Tarragon     Parsley     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 14

For chicken
2 teaspoons vegetable oil
1 7 1/2-pound whole roasting chicken, excess fat from tail reserved, neck and heart cut into 1-inch pieces
1 cup chopped onion
1 cup chopped peeled carrots
4 cups cold water
2 large fresh parsley sprigs
1 fresh thyme sprig
6 whole black peppercorns
1 bay leaf
For jus
1 large shallot, minced
2 teaspoons chopped fresh tarragon
2 tablespoons (1/4 stick) chilled unsalted butter, cut into pieces

Steps:

  • Make chicken:
  • Heat oil in heavy medium saucepan over medium heat. Add reserved chicken fat and sauté until fat is rendered and solid pieces brown, about 8 minutes. Strain rendered fat into small bowl. Reserve solid fat pieces.
  • Freeze 2 tablespoons rendered chicken fat. Heat 1 tablespoon rendered fat in same saucepan over medium-high heat. Add neck and heart pieces and sauté until brown, about 8 minutes. Add 1/2 cup onion and 1/2 cup carrots; sauté until vegetables are tender, scraping up any browned bits, about 3 minutes. Add 4 cups cold water and reserved solid fat pieces. Bring to boil. Add parsley, thyme, peppercorns and bay leaf. Simmer over low heat until stock is reduced to 2 cups, about 2 hours 30 minutes. (Stock can be made 1 day ahead. Cover and chill.)
  • Rinse chicken inside and out; pat dry with paper towels. Let stand at room temperature 30 minutes.
  • Preheat oven to 400°F. Rub 2 tablespoons frozen fat over chicken. Sprinkle chicken inside and out with salt and pepper. Place chicken, breast side down, on rack in heavy large roasting pan. Fill main cavity with 1/2 cup onion and 1/2 cup carrots. Roast chicken until skin is pale golden and begins to crisp, about 30 minutes. Remove from oven. Insert large kitchen fork into main cavity of chicken and turn chicken breast side up. Roast until meat thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 15 minutes longer. Transfer chicken to platter. Tent with foil while preparing jus.
  • Make jus:
  • Pour pan juices into 4-cup glass measuring cup. Do not clean roasting pan. Strain chicken stock into pan juices, pressing on solids to release liquid. Freeze stock mixture 5 minutes.
  • Spoon fat off top of stock mixture and place 1 tablespoon fat in same roasting pan. Heat fat over medium heat. Add shallot and sauté until tender, about 2 minutes. Add stock mixture and tarragon and bring to boil, scraping up browned bits. Boil until reduced to 1 cup, about 8 minutes. Remove from heat. Add butter, 1 piece at a time, and whisk until melted and well blended. Season jus with salt and pepper. Serve chicken with jus.

TARRAGON CHICKEN



Tarragon Chicken image

This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.

Provided by Nigella Lawson : Food Network

Time 28m

Yield 2 servings

Number Of Ingredients 9

2 teaspoons garlic oil
2 fat scallions or 4 skinny ones, thinly sliced
1/2 teaspoon freeze-dried tarragon
2 chicken breast fillets, skinless and boneless
1/3 cup vermouth or white wine
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/2 cup heavy cream
Fresh white pepper, to grind over
2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling

Steps:

  • Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
  • Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
  • Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
  • Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
  • Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.

ROAST TARRAGON CHICKEN



Roast Tarragon Chicken image

A classic ingredient in French cooking, tarragon is known for its cool, bittersweet minty flavor and anise-like aroma. Use it to flavor egg and cheese dishes, as well as meat and poultry.

Provided by McCormick Gourmet

Categories     Entrees,

Yield 6

Number Of Ingredients 8

1 whole chicken 2 1/2 to 3 pounds
3 tbsps olive oil
1 tbsp McCormick Gourmet™ Tarragon
2 tbsps minced garlic
1/2 tsp McCormick Gourmet™ Organic Black Pepper, Coarse Ground
1/4 tsp salt
1 pound cherry tomatoes halved
8 small shallots

Steps:

  • Preheat oven to 375°F. Place chicken, breast side up, on rack in shallow roasting pan. Mix oil, tarragon, garlic, pepper and salt in medium bowl. Add tomatoes and shallots; toss to coat. Remove tomatoes and shallots. Set aside. Brush the chicken with remaining oil mixture
  • Roast 1 to 1 1/4 hours or until chicken is cooked through. During last 25 minutes of roasting, arrange shallots around chicken in pan. During the last 10 minutes of roasting, arrange tomatoes around chicken in pan
  • Remove tomatoes, shallots and chicken from the roasting pan. Cover chicken; let stand 10 minutes before carving. Serve chicken with shallots and tomatoes

Nutrition Facts : Calories 329 Calories

ROAST CHICKEN WITH TARRAGON



Roast Chicken With Tarragon image

Provided by Barbara Kafka

Categories     dinner, roasts, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 5-pound chicken
1 lemon, halved
Kosher salt to taste
Freshly ground black pepper to taste
4 cloves garlic, smashed and peeled
2 bunches fresh tarragon ( 3/4 ounce each); stem one of the bunches and leave the other intact
1/2 cup dry white wine

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

TARRAGON-CRUSTED CHICKEN



Tarragon-Crusted Chicken image

Fresh lemon and tarragon are a perfect match for these tender chicken breasts, creating a dish that's easy to prepare and even easier to love. Lily Julow of Lawrenceville, Georgia shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1/4 cup dry bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon grated lemon zest
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons lemon juice
1 teaspoon olive oil
2 boneless skinless chicken breast halves (5 ounces each)

Steps:

  • In a shallow bowl, combine the first seven ingredients. In another bowl, combine lemon juice and oil. Dip chicken in lemon juice mixture, then crumb mixture., In a small skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 200 calories, Fat 5g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 279mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

ROASTED MUSTARD TARRAGON CHICKEN



Roasted Mustard Tarragon Chicken image

Provided by Ruth Cousineau

Categories     Milk/Cream     Chicken     Mustard     Roast     Dinner     Tarragon     Potluck     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 chicken (about 3 1/2 pounds)
1 bunch tarragon, divided
1/3 cup plus 1 tablespoon Dijon mustard, divided
1 1/2 tablespoons all-purpose flour
1 1/4 cups water
1/4 cup heavy cream
Equipment:
kitchen string

Steps:

  • Preheat oven to 425°F with rack in middle.
  • Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
  • Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
  • Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
  • Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.

LE CREUSET FRENCH-STYLE ROAST CHICKEN WITH TARRAGON CREAM SAUCE



Le Creuset French-Style Roast Chicken With Tarragon Cream Sauce image

French-style whole roast chicken with the most delicious creamy tarragon sauce! This is a wonderful Sunday or company meal served with heaps of fluffy mashed potatoes, a green leafy salad or seasonal vegetables, and some crusty bread. Very easy recipe that can be made either in the oven, -or- in the crock-pot. Adapted from the Le Creuset website.

Provided by BecR2400

Categories     Whole Chicken

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 1/2 lbs roasting chickens
2 -3 teaspoons dried tarragon
salt and pepper
2 cups hot chicken stock
1/2 cup heavy cream
2 -3 teaspoons dried tarragon
2 teaspoons cornstarch
salt and pepper

Steps:

  • Preheat the oven to 350°F.
  • Lightly grease the inside of Le Creuset or crock pot. Wash and dry the chicken and truss into shape. Grease it lightly all over with olive oil and rub a little salt and pepper on the skin. Place the chicken, breast side up, in Le Creuset or crock pot, and sprinkle the tarragon over the breasts and legs.
  • Cover Le Creuset with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180°F (For crock pot, cook covered on HIGH for 6 to 8 hours, less time for a smaller bird).
  • Lift out the chicken onto a warm platter, cover it with aluminum foil and a clean dish towel and leave to rest while making the sauce.
  • SAUCE:.
  • To make the sauce, pour out any excess fat from the pan. Pour the hot stock into Le Creuset and place it over medium heat on the stove top and bring to a boil. Stir to remove any residues from the bottom, which can be incorporated into the sauce. Once the liquid is boiling, stir in the cream blended with the tarragon and cornstarch. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly. (For crock pot, after pouring off any excess fat, place hot stock and the blended cream, tarragon & cornstarch into the crock pot and stir well. Cover and cook on LOW for 30 minutes).
  • Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken, fluffy mashed potatoes and a vegetable side.

FRENCH TARRAGON ROAST CHICKEN



French Tarragon Roast Chicken image

Easy way to roast a chicken, great taste, with a different style sauce. Cook on a rack over roasting dish and cover with greaseproof paper. Makes a good weekday meal.

Provided by Brian Holley

Categories     Poultry

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

1 (3 lb) whole chickens
salt
pepper
2 ounces butter
4 g dried tarragon
4 cups water
1 tablespoon cornstarch
3 ounces single cream

Steps:

  • Heat oven to 180c.
  • Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick.
  • Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.
  • Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear.
  • In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half.
  • With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.
  • Remove the bird from the pan and set aside.
  • Whisk the liquid from the roasting pan into the sauce and add the cream.
  • Pour some of the sauce over the bird.
  • Serve the remaining sauce separately.
  • Serve with boiled potatoes, glazed carrots and runner beans.

Nutrition Facts : Calories 628.7, Fat 50.5, SaturatedFat 19.8, Cholesterol 205, Sodium 245.2, Carbohydrate 3.1, Fiber 0.1, Protein 38.6

WEEKNIGHT ROAST CHICKEN WITH TARRAGON-LEMON PAN SAUCE RECIPE - (3.7/5)



Weeknight Roast Chicken with Tarragon-Lemon Pan Sauce Recipe - (3.7/5) image

Provided by Foodiewife

Number Of Ingredients 15

1 tablespoon kosher salt
1/2 teaspoon pepper
1 whole chicken , giblets discarded
1 tablespoon olive oil
1 recipe pan sauce (optional) (see related recipes)
Tarragon-Lemon Pan Sauce
Makes about 3/4 cup
Ingredients
1 shallot , minced
1 cup low-sodium chicken broth
2 teaspoons Dijon mustard
2 tablespoons unsalted butter
2 teaspoons minced fresh tarragon
2 teaspoons lemon juice
Pepper

Steps:

  • For the chicken: 1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back. 2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes. 3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve. For the pan sauce: While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet. Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes. Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to ¾ cup, about 3 minutes. Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste; cover and keep warm. Serve with chicken.

TARRAGON ROAST CHICKEN WITH SUMMER GREENS



Tarragon roast chicken with summer greens image

Make a Sunday roast with a healthy spin and seasonal flavours. Our gluten-free chicken recipe is rich in iron, folate, vitamin C and fibre

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 12

1 lemon
large woody sprig of tarragon
1 medium chicken (about 1.4kg)
450g baby potatoes , halved
2 tsp cold pressed rapeseed oil (about 1.4kg)
1 tsp vegetable bouillon powder
2 leeks , cut into rings (about 300g)
350g asparagus (250g pack plus 100g pack) ends trimmed, each cut into 4
320g frozen peas
260g bag of young leaf spinach
2 tbsp bio Greek yogurt
1 tbsp tarragon leaves , chopped

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Finely grate the zest and squeeze the juice from the lemon, then set aside, keeping them separate from each other. Put the squeezed-out lemon and the tarragon sprig in the chicken cavity. Tip the potatoes into a large roasting tin and toss with the oil and a grinding of black pepper. Sit the chicken in the middle, but not on top of the potatoes and roast for 1¼-1½ hrs until the chicken is cooked but still moist, and the potatoes are tender and golden. Remove the tin from the oven, pour off any juices into a jug and set aside. Toss the lemon zest through the potatoes and leave the chicken to rest, covered, while you cook the greens.
  • Pour 150ml water into a pan and add the bouillon. Drop in the leeks, cover and cook for 2 mins, then add the asparagus and peas. Cover again and cook for 2 mins more. Finally, stir through the spinach to wilt it. Pour the roasting juices into the veg with 2 tbsp lemon juice, the yogurt and tarragon leaves, and stir well. If you're following our Healthy Diet Plan, serve half the veg with the meat from a skinless chicken leg and breast. Eat the other breast and leg with the remaining veg on another day. Will keep for up to three days, covered, in the fridge. To serve, reheat on plates in the microwave. Reserve any meat left on the carcass for our healthy quinoa salad.

Nutrition Facts : Calories 486 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 51 grams protein, Sodium 0.47 milligram of sodium

LEMON-TARRAGON ROAST CHICKEN WITH VEGETABLES



Lemon-Tarragon Roast Chicken with Vegetables image

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

1 whole chicken (3 1/2 to 4 pounds), rinsed, trimmed of excess fat, and patted dry
1 garlic bulb, halved horizontally
2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves
3 tablespoons unsalted butter, softened
1 shallot, finely chopped
Coarse salt and freshly ground pepper
2 lemons (1 halved, 1 thinly sliced)
5 red onions (2 large and 3 small), peeled
4 long, thin carrots, peeled (halved or quartered lengthwise if large)
3 stalks celery
6 small red potatoes, halved (or 3 russet potatoes, cut into thirds)
1/2 cup dry white wine
1/2 cup homemade or low-sodium store-bought chicken stock

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.

CHICKEN TARRAGON



Chicken Tarragon image

This easy-to-fix entree combines moist chicken breasts with zucchini, carrots and mushrooms. "I love tarragon, so I make this dish often," says Ruth Peterson of Jenison, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1/2 teaspoon paprika
1/3 cup butter, divided
2 medium zucchini, julienned
4 small carrots, julienned
4 large mushrooms, sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken. , Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender.

Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 525mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

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TARRAGON ROAST CHICKEN | DINNER RECIPES | WOMAN & HOME
2017-11-19 Method. Heat the oven to 180C. Melt the butter in a frying pan then add the fennel and onions, and cook for 10 mins over a medium heat. Stir in the fennel seeds, then put this …
From womanandhome.com
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ROAST CHICKEN WITH TARRAGON STUFFING RECIPE - GOOD FOOD
For 4 people, choose a 1.6-2kg chicken. Prepare it by removing the neck and trimming any loose skin or fat. Wipe the cavity and the surface of the bird so it is dry. For the stuffing, gently fry a …
From goodfood.com.au
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WHOLE ROAST CHICKEN WITH TARRAGON AND LEMON - CHEZ LE RêVE …
2019-06-09 Instructions. 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 …
From chezlerevefrancais.com
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CREAMY FRENCH CHICKEN TARRAGON (POULET à L’ESTRAGON)
2020-07-05 Season each piece with salt and pepper on both sides. Set aside, at room temperature. Pre-heat your oven to 375F (190C) with a rack in the middle. Step 2 – Heat up a …
From pardonyourfrench.com
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TARRAGON ROAST CHICKEN - SIPS, NIBBLES & BITES
2019-10-19 Roast for 20 minutes, then reduce the heat to 400°F. Baste the chicken every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads …
From sipsnibblesbites.com
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TARRAGON ROASTED CHICKEN - DIVALICIOUS RECIPES
2019-05-17 Preheat the oven to 200C/400F degrees. Lightly butter a large roasting tin. Mix the butter with the garlic, tarragon, salt and pepper. Remove the string from the chicken legs and …
From divaliciousrecipes.com
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LEMON AND TARRAGON ROAST CHICKEN RECIPE - BBC FOOD
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, …
From bbc.co.uk
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ROAST CHICKEN WITH TARRAGON RECIPE - BBC FOOD
Method. Preheat the oven to 220C/200C Fan/Gas 7. Mash the butter and two-thirds of the tarragon together in a small bowl and season with salt and freshly ground black pepper. Stir in …
From bbc.co.uk
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FAST-ROAST CHICKEN WITH LEMON AND TARRAGON | RECIPES - DELIA ONLINE
Delia's Fast-roast Chicken with Lemon and Tarragon recipe. Here is a revolution in the best way to roast a small chicken. The flavourings can vary in any way you like – crushed …
From deliaonline.com
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PAN-ROASTED CHICKEN WITH TARRAGON CRèME FRAîCHE RECIPE - FOOD …
Add the chicken stock to the skillet and boil over high heat for 2 minutes, scraping up any browned bits. Add the crème fraîche and bring to a boil, stirring. Remove from the heat and stir …
From foodandwine.com
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ROAST CHICKEN WITH TARRAGON BUTTER - GREAT BRITISH FOOD AWARDS
100ml white wine or chicken stock. Generous 1 tsp plain flour. 150ml single cream. Preheat the oven to 200°C/Fan 180°C/Gas 6. Pick the leaves off the tarragon and chop them. Mix a …
From greatbritishfoodawards.com
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ROASTED CHICKEN WITH TARRAGON - MY DAYLY KITCHEN
2018-11-06 Set oven to 425 degees. Remove giblets from chicken and pat down chicken to remove excess moisture. Salt and pepper the inside of the chicken and stuff with quartered …
From mydaylykitchen.com
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TARRAGON CHICKEN WITH ROASTED VEGETABLES RECIPE | MYRECIPES
Sprinkle both sides of chicken breasts with tarragon, salt, and 1/4 teaspoon pepper; set aside. Cook onions in boiling water 8 minutes; drain well. Cool to touch; peel. Place 1/4 teaspoon …
From myrecipes.com
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PAN ROASTED TARRAGON CHICKEN RECIPE | LEITE'S CULINARIA
2021-03-24 In a 12-inch (30-cm) ovensafe skillet over medium-high heat, warm the oil until just smoking. Cook the chicken, working in batches if necessary, skin side down, until well …
From leitesculinaria.com
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SPATCHCOCKED SKILLET ROASTED CHICKEN WITH TARRAGON
2014-04-22 Step 1: Prepare. Preheat oven to 425 convection. You’ll need a well seasoned cast iron skillet for this recipe. Step 2: Make Herb Paste. Sprinkle salt over the garlic and mash on …
From healthyseasonalrecipes.com
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ROAST CHICKEN WITH LEMON AND TARRAGON RECIPE | MYRECIPES
Step 3. Rub chicken with tarragon, salt, and pepper. Place lemon in body cavity. Secure lemon in cavity with skewers or wooden picks. Step 4. Place chicken, breast side up, on a broiler …
From myrecipes.com
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SPIT-ROASTED CHICKEN WITH TARRAGON BUTTER - RECIPE - FINECOOKING
Measure 4 Tbs. of the tarragon butter into a small bowl. Using your fingers, spread the butter butter evenly under the skin of the breast and thighs. Arrange a sprig of tarragon under the …
From finecooking.com
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TARRAGON LEMON ROAST WHOLE CHICKEN - SEASONS AND SUPPERS
2016-06-28 Instructions. Preheat oven to 425 F. Rinse the chicken and pat dry. Rub chicken inside and out with the garlic half, then place inside the chicken cavity. Place the tarragon …
From seasonsandsuppers.ca
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ROASTED TARRAGON CHICKEN | BETTER HOMES & GARDENS
Roast chicken in a 375 degree F oven for 20 minutes. Add the shallots; roast for 15 minutes. Add the tomatoes; roast for 10 to 12 minutes more or until chicken is no longer pink (170 …
From bhg.com
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ROAST CHICKEN WITH TARRAGON, GARLIC AND LEMON RECIPE - GOURMET …
Season chicken with salt, then truss legs with kitchen string and fold wings under. Transfer to a roasting pan and roast, basting every 20 minutes, until the juices run clear when a thigh is …
From gourmettraveller.com.au
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ROAST CHICKEN WITH LEMON AND TARRAGON RECIPE - DELICIOUS. MAGAZINE
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 …
From deliciousmagazine.co.uk
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TARRAGON-ROASTED CHICKEN RECIPE BY ANGELA CARLOS - THE DAILY MEAL
2016-03-18 What makes this recipe special is the combination of sage, rosemary, lemon, and tarragon stuffed into the bird’s cavity. It smells divine while roasting, and the meat acquires a …
From thedailymeal.com
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SIMPLE TARRAGON CHICKEN WITH ROASTED VEGETABLES - TRIED & TRUE …
2019-09-24 Preheat oven to 400ºF. On one half of the baking sheet, combine the quartered baby red potatoes and the cherry tomatoes. On the other half of the baking sheet, arrange the …
From triedandtruerecipe.com
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CHICKEN WITH TARRAGON AND QUICK-ROASTED GARLIC RECIPE - BON …
2010-03-22 Peel garlic. Add garlic and wine to same skillet; cook until reduced by about half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon; simmer until liquid is …
From bonappetit.com
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TARRAGON CHICKEN WITH ASPARAGUS, LEMON AND LEEKS - FEASTING AT …
2018-05-09 Add ½ of the fresh tarragon, saving the rest for garnish. Place trimmed asparagus in a bowl and spoon some of the marinade over top. Toss to combine and place on a …
From feastingathome.com
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ROAST CHICKEN WITH TARRAGON CRèME FRAîCHE | ABEL & COLE
Roast for 30 mins more till golden and the juices run clear when you pierce the thickest part of the thigh with a skewer. 4. While the chicken cooks, strip the leaves from the remaining tarragon. …
From abelandcole.co.uk
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Top Asked Questions

What is the best way to cook tarragon chicken?
Mash the butter and two-thirds of the tarragon together in a small bowl and season with salt and freshly ground black pepper. Stir in the crushed garlic. Place the chicken into a roasting tin and rub the herb and garlic butter all over the outside and inside of the chicken.
How do you cook with tarragon and garlic?
I use tarragon because it's such a good match with chicken and it grows wild in my garden, but sage or thyme also work really well." Preheat oven to 175°C. Combine butter, oil, tarragon, garlic and lemon rind in a bowl. Carefully separate skin from breast of chicken by running your fingers under skin, keeping skin intact.
How do you make tarragon butter?
To make tarragon butter, place 70 g butter, tarragon and eschalot mixture in a bowl and stir to combine. Season with salt and pepper. Using your fingers, spread the tarragon butter evenly under the chicken skin, then rub the remaining 30 g butter over the chicken to coat well. Season.
How do you cook a chicken breast in a roasting pan?
Preheat oven to 375°F. Place chicken, breast side up, on rack in shallow roasting pan. Mix oil, tarragon, garlic, pepper and salt in medium bowl. Add tomatoes and shallots; toss to coat. Remove tomatoes and shallots. Roast 1 to 1 1/4 hours or until chicken is cooked through. During last 25 minutes of roasting,...

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