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
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.
Notes
- Dry brining ensures crispy skin.
- Resting the chicken preserves juiciness.
- The tarragon sauce adds a rich, herbaceous touch.
- Prep Time: 15 minutes (plus overnight dry brine)
- Cook Time: 40 to 50 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: French-inspired / American
Nutrition
- Serving Size: 4 ounces cooked chicken with sauce
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 110 mg
