If you’re craving a show-stopping dinner that wows every time, make room on your table for The Ultimate: Roast Tarragon Chicken with Crispy Skin. This recipe is all about impossibly juicy meat, crispy golden skin, and a creamy, herb-laced sauce that surprises with layers of flavor in every bite. Whether you’re out to impress guests or treat yourself to something special midweek, The Ultimate roast chicken brings together everything you ever wanted from a classic French-inspired supper—plus a few flavor-packed tricks you’ll love passing on to everyone lucky enough to snag a seat at your table.

Ingredients You’ll Need

The ingredients for The Ultimate roast tarragon chicken are simple, but each one shines on the plate. Every spice, herb, and swirl of cream has a role to play in building deep, savory flavor along with a celebration-worthy presentation.

Whole chicken: A 3.5-pound bird is perfect for evenly juicy meat and the ideal centerpiece—you want top quality for The Ultimate.
Kosher salt: Essential for dry brining, it guarantees crispy skin and deeply seasoned bites all the way through.
Freshly ground black pepper: Cracked pepper gives the rub a gentle heat that works magic with the herbs.
Granulated sugar: Just a bit helps with browning, giving that irresistible golden, caramelized skin.
Lemon zest: The bright citrus oils wake up the chicken and infuse the whole roast with zing.
Fresh tarragon: This signature herb brings a soft anise aroma and elevates both the chicken and sauce to restaurant heights.
Garlic: Nothing like grated garlic to deepen the flavor and add a rich, fragrant base.
Sweet paprika: Adds stunning color and subtle warmth—don’t skip it!
Dry white wine: For deglazing and building a tangy, complex sauce—choose something good enough to drink.
Sherry vinegar: Brightens the sauce, keeping it from feeling too heavy.
Low-sodium chicken stock: Brings savory backbone to the creamy sauce.
Heavy cream: The secret to a silky, restaurant-style tarragon sauce.
Cold unsalted butter: Whisked in at the very end for gloss, richness, and just a little decadence.
Flaky sea salt: A finishing sprinkle before serving gives crunch, flavor, and a chef’s touch.

How to Make The Ultimate

Step 1: Make the Seasoning Rub

Start The Ultimate experience by combining kosher salt, black pepper, granulated sugar, lemon zest, chopped tarragon, grated garlic, and sweet paprika in a small bowl. Stir well so each bite of chicken gets all those flavors mingling together. This rub is going to wake up the bird with brightness, savory depth, and just a whisper of sweetness—don’t be shy, really work it.

Step 2: Prep and Dry Brine the Chicken

Pat the chicken thoroughly dry with paper towels (this is the real secret to crispy skin). Rub your seasoning mixture all over the chicken, making sure to get every nook, especially inside the cavity. Place your seasoned chicken on a wire rack over a rimmed baking sheet—this elevates the bird so air circulates, drying the skin out beautifully. Refrigerate uncovered for at least 4 hours, or ideally overnight. This step does double duty: it flavors the meat deeply and ensures the most golden, crispy skin you’ve ever made.

Step 3: Bring to Room Temperature

About thirty minutes before you’re ready to roast, pull the chicken from the fridge. Letting it come up to room temperature promotes even cooking, ensuring The Ultimate chicken is juicy from edge to center. If you want to dial up the aromatics, now’s the time to pop lemon halves or extra tarragon sprigs into the cavity.

Step 4: Roast to Crispy Perfection

Preheat your oven to a blazing hot 425°F (220°C). Slide the chicken into the oven and let it roast for 40 to 50 minutes. The skin should transform into a deep golden brown and the interior temperature should reach 165°F (74°C) in the thickest part of the thigh. Trust the process and resist peeking too frequently—you want to lock in all the heat and magic.

Step 5: Rest and Make the Ultimate Sauce

As soon as your bird is done, transfer it to a cutting board and let it rest for a full 20 minutes. This is the hardest part, but resting locks in every drop of juicy goodness. While the chicken is taking a breather, set your roasting pan on the stove over medium heat. Pour in the white wine and sherry vinegar, scraping up every crispy, caramelized bit from the bottom. Add the chicken stock, cream, and extra tarragon, then simmer until slightly reduced. Off the heat, whisk in those glorious cold cubes of butter until the sauce is glossy and dreamy. Taste and add a pinch of salt if needed—this creamy sauce is what makes The Ultimate so unforgettable.

Step 6: Carve, Serve, and Finish

Now for the grand finale: carve the chicken into perfect pieces and arrange them on a serving platter. Spoon generous amounts of the creamy tarragon sauce over top and finish everything with a sprinkle of flaky sea salt. Gather everyone around—it’s time to dig in!

How to Serve The Ultimate

Garnishes

The classic way to serve The Ultimate roast tarragon chicken is with a shower of fresh tarragon leaves and an extra sprinkle of flaky sea salt. For bonus color and brightness, try a scatter of lemon zest or paper-thin lemon slices atop the platter right as it heads to the table. These finishing touches are more than pretty—they wake up every bite.

Side Dishes

This chicken loves classic sides like creamy mashed potatoes or buttered new potatoes to soak up every drop of tarragon sauce. A crisp green salad or tender-crisp green beans offer fresh contrast. If you want something a bit rustic, a hunk of crusty bread will make sure nothing is left behind on your plate. The Ultimate is all about abundance and flavor, so don’t be shy with your accompaniments.

Creative Ways to Present

If you want to wow your guests, present The Ultimate chicken whole at the table and carve in front of everyone for a bit of dramatic flair. Feeling playful? Serve each portion atop pillowy whipped potatoes with the sauce drizzled in concentric rings. For an elegant dinner party, plate individually with roasted baby carrots or parsnips and a fine herb salad. This recipe is endlessly adaptable to your crowd and mood.

Make Ahead and Storage

Storing Leftovers

Leftover slices of The Ultimate roast chicken keep best in a tightly-sealed container in the refrigerator. Store the leftover creamy tarragon sauce separately so the skin stays crisp and the meat juicy. This way, you can reheat exactly what you want, when you want it.

Freezing

The Ultimate roast chicken can be frozen—just wrap the carved, cooled chicken pieces tightly in foil and place them in a freezer bag. The sauce can also be frozen in a lidded container, though a quick re-whisk after defrosting brings it right back to its velvety self. Thaw chicken and sauce overnight in the fridge for best results.

Reheating

To keep the skin on The Ultimate chicken crisp, arrange pieces on a wire rack over a baking sheet and heat in a 375°F oven until warmed through. Reheat the sauce gently on the stove, stirring often; if it separates, just whisk or blend until smooth again. Pour over the reheated chicken and finish with a new sprinkle of flaky salt—you’ll recapture the magic every time.

FAQs

Can I use dried tarragon instead of fresh in The Ultimate recipe?

Fresh tarragon truly gives The Ultimate its signature bright, herbal note. In a pinch, you can use about one-third the amount of dried tarragon, but the flavor won’t be quite as lively. Try to find fresh if you can!

How do I make sure the skin gets super crispy?

Dry brining overnight is the key—it pulls moisture from the skin and seasons the meat perfectly. Patting the chicken dry before rubbing in the seasoning and roasting on a rack also ensures maximum crispiness for The Ultimate chicken.

What’s the best wine for the sauce in The Ultimate recipe?

Choose a crisp, dry white wine you enjoy drinking, like Sauvignon Blanc or Pinot Grigio. Avoid anything overly sweet or oaky, as the sauce should taste light and bright alongside the fresh tarragon.

How do I know when my roast chicken is done?

Check The Ultimate chicken for a golden brown skin and an internal temperature of 165°F (74°C) at the thickest part of the thigh without touching bone. Resting after roasting keeps the meat succulent and prevents juices from running out.

Can I make The Ultimate roast tarragon chicken ahead of time?

Absolutely! You can season and dry brine the chicken up to a day ahead. Even after roasting, The Ultimate chicken can be gently reheated and still tastes amazing—just keep the sauce and chicken separate until serving.

Final Thoughts

There’s a reason Roast Tarragon Chicken with Crispy Skin earns the name The Ultimate—it’s a meal that’s equal parts comfort and celebration, worthy of special occasions but simple enough for family dinner any night of the week. If you’ve been searching for a guaranteed-to-impress chicken recipe with a lush, restaurant-worthy sauce, let this be the one you reach for. Gather your ingredients and give The Ultimate a try—it might just become your new dinner tradition!

The Ultimate Recipe

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4.9 from 15 reviews

Author: admin
Total Time: About 6 hours (including brine and resting)
Yield: Serves 6
Diet: Non-Vegetarian

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Description

Indulge in the delectable flavors of roast tarragon chicken with crispy skin, a succulent and aromatic dish that will elevate your dinner experience to new heights.

Ingredients

Scale

For the Chicken:

1 whole chicken (about 3.5 pounds)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated sugar
Zest of 1 lemon
2 tablespoons fresh tarragon (finely chopped)
2 cloves garlic (grated)
1 teaspoon sweet paprika

For the Sauce:

½ cup dry white wine
1 tablespoon sherry vinegar
½ cup low-sodium chicken stock
½ cup heavy cream
3 tablespoons cold unsalted butter (cubed)

Additional:

Flaky sea salt for finishing

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Instructions

Prepare the Chicken: Pat the chicken dry and rub with a mixture of salt, pepper, sugar, lemon zest, tarragon, garlic, and paprika. Refrigerate uncovered for at least 4 hours.
Roast the Chicken: Roast the chicken after bringing it to room temperature, until golden and internal temperature reaches 165°F.
Make the Sauce: Deglaze the pan, add wine, vinegar, stock, cream, and tarragon. Whisk in butter until smooth.
Serve: Carve the chicken, spoon sauce over, and finish with sea salt.