Best Tarragon And Lemon Roast Chicken Recipes

Tarragon and Lemon Roast Chicken image

Provided by Donna Hay

Yield 4 Servings

Number Of Ingredients 10

4 pounds skin-on, bone-in chicken pieces
1 tablespoon extra-virgin olive oil
Sea salt and cracked black pepper
10 small sprigs tarragon
1 tablespoon finely grated lemon zest
3 cloves garlic, sliced
2 fennel bulbs, trimmed and sliced
1/2 cup dry white wine
1/2 cup chicken stock
Lemon wedges, to serve

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 image

Yield Makes 4 servings

Number Of Ingredients 6

1/2 stick (1/4 cup) unsalted butter, softened
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (3- to 4-lb) quartered chicken

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.