Chicken Tarragon

By Nancy Harmon Jenkins

Updated Oct. 10, 2023

Total Time
3 hours 15 minutes
Prep Time
15 minutes
Cook Time
3 hours
Rating
4(17)
Comments
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Featured in: Shaker Cooking: Simplicity's Renewed Appeal

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Ingredients

Yield:4 - 6 servings
  • 14-pound chicken
  • Salt to taste
  • ÂĽcup dried tarragon
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

446 calories; 31 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 39 grams protein; 706 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 300 degrees.

  2. Step 2

    Eviscerate chicken if necessary and set aside giblets for another purpose. Rub chicken inside and out with salt. Crumble dried tarragon between fingers and rub chicken inside and out with tarragon. Put any remaining tarragon in the cavity.

  3. Step 3

    Put chicken in a roasting pan; cover and roast in oven 1½ to 2 hours, or until the leg can be moved in its socket. Baste chicken every 20 minutes or so with the rendered juices in the pan.

  4. Step 4

    Remove cover and roast chicken uncovered for 30 minutes.

  5. Step 5

    Remove chicken from oven, let stand 15 minutes and carve into serving portions. Place chicken pieces on a platter and pour rendered juices over. Serve immediately.

Ratings

4 out of 5
17 user ratings
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Comments

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Sarah

I usually smear softened butter over the chicken before sprinkling the tarragon on it and cook at a higher temperature- 350F. I also add pieces of onion and celery to the body cavity. Alternatively, I mix ~1 tbsp dried tarragon or more if I have fresh into ~1/4 cup softened butter +/- 1 tsp grated lemon peel. I gently separate the skin away from the breast and leg meat from the open end of the bird and then smear the butter tarragon mixture under the skin. Try not to poke holes in the skin.

cook.bot

I clicked into this recipe after reading Nigella Lawson's for tarragon roast chicken on this site. Nigella recommends roasting a whole chicken at 450F degrees for 45 minutes, while this one recommends 300F for two and a half hours. How times do change.

Paul

Reduced time due to spatchcocking.

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