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.
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
WEEKNIGHT ROAST CHICKEN WITH TARRAGON-LEMON PAN SAUCE RECIPE - (3.7/5)
Provided by Foodiewife
Number Of Ingredients 15
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.
LEMON-HERB ROAST CHICKEN DINNER
Here's the one-and-done chicken recipe you didn't know you needed-until now! It's easy enough to pull off with a couple of standard veggies, like carrots, potatoes and onions and flavorful aromatics, like rosemary, thyme and garlic. Toss the whole lot together in your trusty 13x9, and set your chicken on top. As the chicken cooks, its drippings add incredible flavor and tender texture to the veggies below. Give this dish a try, and we think you'll understand why we consider this the new essential chicken dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix melted butter, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir in potatoes, carrots and onions. Pour into baking dish.
- Rub chicken all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place thyme, rosemary, garlic and lemon wedges in cavity of chicken. If desired, tie legs together with 6-inch piece of cooking twine.
- Place chicken, breast side down, on top of potato and vegetable mixture. Roast 30 minutes; carefully turn chicken breast side up. Continue to roast 25 to 35 minutes longer, until legs move easily when lifted or twisted (at least 165°F in thickest part of thigh) and potatoes are tender.
Nutrition Facts : Calories 530, Carbohydrate 29 g, Cholesterol 145 mg, Fat 2, Fiber 4 g, Protein 44 g, SaturatedFat 9 g, ServingSize 1/4 Chicken and 1 Cup Vegetables, Sodium 1090 mg, Sugar 5 g, TransFat 1 g
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.
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
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
More about "whole roast chicken with tarragon and lemon recipes"
HOW TO ROAST A WHOLE CHICKEN! | FEASTING AT HOME
From feastingathome.com
FAST-ROAST CHICKEN WITH LEMON AND TARRAGON | RECIPES
From deliaonline.com
TARRAGON ROASTED CHICKEN - DIVALICIOUS RECIPES
From divaliciousrecipes.com
ROASTED CHICKEN WITH TARRAGON JUS RECIPE - MARCIA KIESEL
From foodandwine.com
40 WHOLE CHICKEN RECIPES TO TRY FOR DINNER TONIGHT - TASTE OF …
From tasteofhome.com
MARY BERRY'S ROAST CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: BAKED LEMON-TARRAGON CHICKEN | WHOLE FOODS MARKET
From wholefoodsmarket.com
LEMON PEPER CHICKEN STEAM ROAST RECIPE L لیمن چکن ... - YOUTUBE
From youtube.com
MEYER LEMON MAYONNAISE ROASTED CHICKEN RECIPE - USA TODAY
From usatoday.com
15+ BEST WHOLE CHICKEN RECIPES - HOW TO COOK A WHOLE CHICKEN …
From delish.com
TARRAGON-LEMON ROAST CHICKEN RECIPE | REALEMON AND …
From realemon.ca
TARRAGON ROAST CHICKEN - FINE FOODS BLOG
From finefoodsblog.com
ROAST TARRAGON-COGNAC CHICKEN RECIPE - NYT COOKING
From cooking.nytimes.com
ROAST CHICKEN WITH TARRAGON RECIPE - BBC FOOD
From bbc.co.uk
ROAST CHICKEN WITH LEMON AND GARLIC RECIPE | BON APPéTIT
From bonappetit.com
CHECK OUT THIS GUIDE TO THE BEST HERBS FOR CHICKEN RECIPES
From mommalew.com
CHICKEN STOCK AND LEEK AND LEMON AND TARRAGON RECIPES
From supercook.com
CHICKEN SPAGHETTI WITH BURRATA AND LEMON BUTTER GARLIC SAUCE
From juliasalbum.com
WHAT TO EAT THIS WEEK. HEALTHY MEAL PLAN FOR APRIL 17, 2023 - TODAY
From today.com
LEMON-HERB ROASTED SPATCHCOCK CHICKEN RECIPE
From wctv.tv
35+ MUST-TRY CHICKEN THIGH RECIPES | FEASTING AT HOME
From feastingathome.com
WILD GARLIC, TARRAGON AND MINT ROAST CHICKEN WITH LETTUCE AND PEAS
From cuduni.noer.dynu.com
ROAST CHICKEN WITH LEMON AND TARRAGON RECIPE | DELICIOUS. MAGAZINE
From cuduni.noer.dynu.com
WEEKNIGHT ROAST CHICKEN - REAL FOOD WITH JESSICA
From realfoodwithjessica.com
WHOLE ROASTED CHICKEN RECIPES
From allrecipes.com
ROAST TURBOT WITH LEEKS, TARRAGON AND RIESLING - DELICIOUS. MAGAZINE
From cuduni.noer.dynu.com
WHOLE OVEN ROASTED CHICKEN (LEMON ROSEMARY) | FOODIECRUSH.COM
From foodiecrush.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love