Tarragon and lemon roast chicken is a classic dish that can be enjoyed by people of all ages. The combination of tarragon's slightly peppery flavor and lemon's bright acidity creates a delicious and refreshing dish that is perfect for any occasion. Whether you're looking for a special dinner recipe or a simple weeknight meal, tarragon and lemon roast chicken is sure to please.
Let's cook with our recipes!
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.
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.
Tips:
- Use a whole chicken: A whole chicken provides more flavor and moisture than just the breast or thighs. If you don't have a whole chicken, you can use a combination of chicken pieces, but the cooking time may vary.
- Dry the chicken thoroughly: Make sure to pat the chicken dry with paper towels before roasting. This will help the skin crisp up.
- Season the chicken generously: Use a combination of salt, pepper, and your favorite herbs and spices to season the chicken. You can also add a little bit of lemon zest for a bright flavor.
- Roast the chicken at a high temperature: Roasting the chicken at a high temperature will help the skin crisp up and the meat cook through quickly.
- Use a roasting pan with a rack: This will allow the chicken to cook evenly and the juices to drip down into the pan.
- Baste the chicken with the pan juices: Basting the chicken with the pan juices will help keep it moist and flavorful.
- Let the chicken rest before carving: Letting the chicken rest for a few minutes before carving will help the juices redistribute throughout the meat.
Conclusion:
Tarragon and lemon roast chicken is a delicious and easy-to-make dish that is perfect for any occasion. The combination of tarragon and lemon gives the chicken a bright and flavorful taste. This dish is sure to be a hit with your family and friends.
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