Best Chicken With Tarragon And Quick Roasted Garlic Recipes

TARRAGON ROASTED CHICKEN

Steps:

• Preheat the oven to 200C/400F degrees
• Lightly butter a large roasting tin.
• Mix the butter with the garlic, tarragon, salt and pepper
• Remove the string from the chicken legs and the giblets from the cavity (if there).
• Loosen the skin near the cavity and spread half the butter underneath it, on top of the meat.
• Slather the remaining butter over the chicken breast and legs.
• Place the chicken in the roasting tin and roast for 1 hour 15 minutes
• Baste the chicken with juices every 20 minutes for a moist meat. You could opt to baste just once half way through roasting.
• Check that the chicken is cooked by inserting a knife into the thickest part of the thigh. Clear juices indicate the chicken is cooked. If they are pink, roast for longer.
• Remove from the oven and cover with foil. Rest for 10-15 minutes before carving.
• Spoon the pan juices over the chicken or use it to make a gravy

ROAST CHICKEN WITH TARRAGON, GARLIC AND LEMON

Steps:

• Preheat oven to 175°C. Combine butter, oil, tarragon, garlic and lemon rind in a bowl. Carefully separate skin from breast of chicken by running your fingers under skin, keeping skin intact. Evenly distribute most of the herb butter under skin with your hands, rubbing remaining over the chicken. Season chicken with salt, then truss legs with kitchen string and fold wings under. Transfer to a roasting pan and roast, basting every 20 minutes, until the juices run clear when a thigh is pierced with a skewer (45 minutes for a 1.4kg chicken and up to 1 hour 15 minutes for a 1.8kg chicken). Set aside loosely covered with foil to rest (15-20 minutes), then serve with pan juices mixed with a squeeze of lemon to spoon over.

ROAST CHICKEN WITH TARRAGON

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.

GARLIC AND TARRAGON CHICKEN

Steps:

• Preheat oven to 500°F. Combine oil, garlic and tarragon in small bowl. Coat chicken pieces with oil mixture. Arrange chicken on baking sheet. Season with salt and pepper. Bake chicken 10 minutes. Reduce heat to 375°F. Bake until chicken is just cooked through, about 30 minutes longer.