Roast Chicken With Tarragon

By Barbara Kafka

Published September 3, 1991

Total Time
1 hour 10 minutes
Rating
5(33)
Comments
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Ingredients

Yield:4 servings

  • 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 ( ¾ ounce each); stem one of the bunches and leave the other intact

  • ½ cup dry white wine

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 425 milligrams cholesterol; 1290 calories; 35 grams monosaturated fat; 19 grams polyunsaturated fat; 25 grams saturated fat; 87 grams fat; 1 gram trans fat; 2 grams fiber; 1599 milligrams sodium; 109 grams protein; 1 gram sugar

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 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

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5 out of 5
33 user ratings
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Comments

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Charles

The beauty of the recipe is its simplicity. But cooking at 500 is too high, especially if you have a convection oven. Try 450.

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