French Tarragon Roast Chicken

Savor the rich, aromatic flavors of French cuisine with this French Tarragon Roast Chicken recipe—a true centerpiece dish perfect for any dinner table. This beautifully roasted whole chicken features a luscious tarragon butter rub infused with garlic and fresh herbs, locked beneath the skin for juicy, flavorful meat in every bite. The cavity is stuffed with lemon and tarragon sprigs for a fragrant and zesty aroma, while a medley of carrots, celery, potatoes, and onion roasts alongside, soaking up all the savory pan juices. A splash of dry white wine and chicken broth adds depth to the dish, creating a delectable sauce for basting and serving. With a crisp golden skin, tender roasted vegetables, and a gourmet finish, this easy yet elegant recipe transforms simple ingredients into a French-inspired feast that's irresistible. Whether for a special occasion or a comforting weeknight dinner, this roast chicken recipe is guaranteed to impress.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 4-5 pounds Whole chicken
• 2 tablespoons Fresh tarragon leaves
• 3 tablespoons Unsalted butter
• 3 cloves Garlic cloves, minced
• 1 tablespoon Olive oil
• 1 piece Lemon, halved
• 2 teaspoons Salt
• 1 teaspoon Black pepper, freshly ground
• 1 cup Chicken broth
• 0.5 cup Dry white wine
• 3 carrots Carrots, peeled and roughly chopped
• 2 stalks Celery stalks, roughly chopped
• 1 onion Yellow onion, quartered
• 4 medium potatoes Potatoes, halved or quartered

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the chicken dry with paper towels and remove any giblets from the cavity if present.

Step 3

In a small bowl, mix the softened butter, minced garlic, and 1 tablespoon of fresh tarragon. Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 4

Carefully loosen the skin on the chicken breast by running your fingers under it. Spread half of the tarragon butter mixture under the skin, massaging it evenly over the breast meat. Rub the remaining butter mixture over the outside of the chicken, coating it evenly.

Step 5

Stuff the cavity of the chicken with the halved lemon and a few sprigs of fresh tarragon.

Step 6

Place the prepared chicken in a large roasting pan. Arrange the chopped carrots, celery, onion, and potatoes around the chicken.

Step 7

Drizzle the olive oil over the vegetables and season them with the remaining salt and pepper. Toss the vegetables gently to coat them.

Step 8

Pour the chicken broth and white wine into the bottom of the roasting pan.

Step 9

Roast the chicken in the preheated oven for 1 1/2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thighs. Baste the chicken every 20-30 minutes with the pan juices to keep it moist.

Step 10

When the chicken is fully cooked, remove it from the oven and tent it lightly with aluminum foil. Allow the chicken to rest for 10 minutes before carving.

Step 11

Serve the roast chicken alongside the roasted vegetables, drizzled with the flavorful pan juices.

Nutrition Facts

Serving size	3292.6 grams (3292.6g)

Amount per serving	% Daily Value*
Calories	1424

Total Fat 66.20g	85%
Saturated Fat 27.50g	138%
Polyunsaturated Fat 1.30g
Cholesterol 229mg	76%
Sodium 5637mg	245%
Total Carbohydrate 150.10g	55%
Dietary Fiber 19.70g	70%
Total Sugars 22.80g
Protein 55.40g	111%

Vitamin D 0IU	0%
Calcium 284mg	22%
Iron 9mg	48%
Potassium 4320mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 15.6%

Carbs: 42.3%