Quick Roasted Chicken With Tarragon Recipes

CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER

Steps:

• Preheat the oven to 375 degrees F.
• Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
• Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
• Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
• Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.

TARRAGON-ROASTED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Rinse the chicken inside and out under cold running water. Pat it dry with paper towels.
• Set the chicken in a roasting pan and squeeze the juice of 1 lemon over it, inside and out. Generously season the chicken with salt, inside and out. Push half the remaining lemon all the way into the cavity, stuff in the tarragon, sage, and rosemary, and add the remaining lemon half, like a cap for the cavity. Drizzle the olive oil over the chicken, rubbing to coat the bird well, and grind pepper all over it.
• Position a meat thermometer in the thickest part of the thigh, avoiding the bone. Place the roasting pan in the oven and roast the chicken for 45 to 50 minutes, until the skin is golden brown and the temperature reaches 165 degrees F. Let it rest for about 10 minutes before carving and serving.

QUICK ROASTED CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil (using foil makes for a faster clean up).
• Pat the chicken completely dry so that the butter will stick. Using a pair of kitchen shears, cut out the back bone by cutting down each side of it to remove. Turn the chicken over and lay it out flat on the cutting board. Using both hands, press down firmly on the chicken breast to break the breast bone and flatten the chicken as best you can. Tuck the wing tips behind the wings.
• Put the chicken on the prepared baking sheet. Rub the entire skin with the butter, then sprinkle on the smoked paprika, salt and pepper and rub it in.
• Roast until a meat thermometer reads 160 degrees F, 35 to 45 minutes. Let rest before carving.

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

FAST-ROAST CHICKEN WITH LEMON AND TARRAGON

Steps:

• Begin by taking the chicken from the fridge about an hour before you intend to cook it (obviously if it's a hot day give it about 30 minutes only), and remove the string that holds the legs of the bird together so that the joints are loose - this will take the chill off the bird and help it to cook in the shorter time. Now make a garlic and herb butter by placing the garlic, 2 tablespoons of the chopped tarragon leaves and the butter in a bowl and combine them with a fork, adding some salt and pepper. Then place the herb butter inside the body cavity of the bird, along with the halved lemon slices. Smear a little of the olive oil over the base of the roasting tin, place the chicken in it, then smear the rest of the olive oil all over the skin of the bird. Lastly, season well with salt and black pepper and then pop the roasting tin into the lower third of the oven. Now let it roast for 45 minutes without opening the oven door. When this time is up, remove the bird from the oven. Next put a wooden spoon into the body cavity and, using a spatula to hold the breast end, tip the chicken and let all the buttery juices and slices of lemon pour out into the roasting tin, then transfer the bird on to a carving board, cover with foil and let it rest for 20 minutes. Meanwhile, using a tablespoon, skim off the excess fat from the juices in the roasting tin, then place the tin over direct heat, add the wine and lemon juice and let the whole lot bubble and reduce to about half its original volume. Now add the remaining tarragon, then taste and check the seasoning. Carve the chicken on to warm plates and add any juices to the sauce. Spoon the sauce over the chicken and serve.

TARRAGON ROAST CHICKEN WITH SUMMER GREENS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Finely grate the zest and squeeze the juice from the lemon, then set aside, keeping them separate from each other. Put the squeezed-out lemon and the tarragon sprig in the chicken cavity. Tip the potatoes into a large roasting tin and toss with the oil and a grinding of black pepper. Sit the chicken in the middle, but not on top of the potatoes and roast for 1¼-1½ hrs until the chicken is cooked but still moist, and the potatoes are tender and golden. Remove the tin from the oven, pour off any juices into a jug and set aside. Toss the lemon zest through the potatoes and leave the chicken to rest, covered, while you cook the greens.
• Pour 150ml water into a pan and add the bouillon. Drop in the leeks, cover and cook for 2 mins, then add the asparagus and peas. Cover again and cook for 2 mins more. Finally, stir through the spinach to wilt it. Pour the roasting juices into the veg with 2 tbsp lemon juice, the yogurt and tarragon leaves, and stir well. If you're following our Healthy Diet Plan, serve half the veg with the meat from a skinless chicken leg and breast. Eat the other breast and leg with the remaining veg on another day. Will keep for up to three days, covered, in the fridge. To serve, reheat on plates in the microwave. Reserve any meat left on the carcass for our healthy quinoa salad.

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.

ROAST CHICKEN WITH TARRAGON BUTTER

Steps:

• 676 calories per serving 1. Preheat the oven to 200ºC (fan 180ºC/400ºF/Gas 6). Lightly grease a large roasting tin with butter. Make the tarragon butter: put the butter in a small bowl with the garlic and chopped tarragon and beat together with a small wooden spoon. Season with salt and pepper. 2. Sit the chicken, breast-side up, on a board and remove any string. Gently pull back the skin over the breasts and spread the tarragon butter under the skin over the flesh. Rub a little plain butter over the legs. Season the outside of the chicken with salt and pepper. Insert the lemon halves and tarragon sprigs in the cavity. Scatter the onion wedges in the centre of the roasting tin and sit the bird, breast-side up, on top. (see below: Prepare the chicken for roasting.) Roast for 50 minutes 3. While the chicken is in the oven, put the potatoes in a large pan. Cover with cold water and bring to the boil. Add salt and simmer for 5 minutes, then drain well. Return the potatoes to the pan and gently shake it over a very low heat. (See below: Make crispy roast potatoes, step 1.) Set aside. 4. After 50 minutes' roasting, remove the tin, baste the chicken, and put the potatoes around the bird (see below: Baste the chicken, and Make crispy roast potatoes, step 2). Tuck the 3 bay leaves among the potatoes. Return the tin to the oven to roast for a further 50 minutes, turning the potatoes halfway through. When the chicken is done, transfer it to a large, warmed serving platter and cover with foil (see below: Test for doneness). 5. Increase the oven temperature to 220ºC (fan 200ºC/425ºF/Gas 7). Transfer the potatoes to a small roasting tin and pour over all but 1 tablespoon of the top layer of fat from the large roasting tin, leaving all the juices and the onion behind in the large tin. Baste the potatoes with the fat, so they are coated all over, then return them to the oven to roast for about 10 minutes to get really crisp. (See below: Make crispy roast potatoes, step 3.) 6. Meanwhile, make the gravy: sit the large roasting tin on the hob. Sprinkle in the flour and whisk. Gradually blend in the stock with the whisk and bring to the boil. Simmer for 2 minutes, then stir in the wine and redcurrant jelly. Stir until thickened. Season and strain into a jug or gravy boat. (See below: Make smooth, tasty gravy.) Remove the potatoes and sprinkle with salt. Garnish the chicken with bay leaves and serve with the potatoes and gravy. Keys to Perfection Prepare the chicken for roasting 1. Spreading tarragon butter under the skin makes the chicken moist and flavoursome. Starting at the open-cavity end, loosen the skin over the breasts. Do each breast separately, and use your fingers to carefully free the skin from the flesh, easing your way as far down the "pockets" as possible without tearing the skin. Spread the butter evenly over the flesh. Bring the skin back over to cover the butter. 2. Rub plain butter over the legs, season the outside of the chicken, and put the lemon halves and tarragon sprigs in the cavity. Place the chicken on a little pile of onion wedges in the middle of the roasting tin. This will prevent the bird from sitting directly on the tin, so helps it to roast better and not stick, and also gives extra flavour to the chicken and later to the gravy. Baste the chicken Halfway through cooking, baste the chicken all over with the buttery cooking juices to make it more succulent. If the breast skin is already golden brown at this point, cover the bird loosely with foil so that it doesn't burn later. After basting, add the par-boiled potatoes. Test for doneness Insert a small, sharp knife into the thickest part of the thigh; if the juices run clear, the chicken is cooked. If they are still pink, roast for a bit longer. Once done, let the bird rest for about 10 minutes, covered with foil to keep it warm, which will make the meat more succulent. Make crispy roast potatoes 1. Roast potatoes will be crisper and fluff up more easily if they're par-boiled before roasting. Once the water comes to the boil, time them to simmer for just 5 minutes, or they will overcook and lose their shape. They should still be firm in the middle. Immediately tip the potatoes into a colander to drain, then return them to the pan and gently shake over a very low heat for about 1 minute. This will dry them off and create rough edges that will later go crispy. 2. After the chicken has roasted for 50 minutes and been basted, add the potatoes to the tin. Make sure they're in a single layer, so they cook on all sides, and turn them in the juices for maximum flavour and so they can turn crispy. If you're covering the chicken with foil, don't cover the potatoes, as they won't brown properly. 3. Once the chicken is cooked, transfer the potatoes to a smaller roasting tin using a slotted spoon, keeping them in a single layer so all sides can get crisp. Tip the large tin and pour off most of the top layer of fat (but not the juices) into the small tin. Baste with the fat. Increase the oven temperature so the high heat can finish off the crisping. If necessary, shake the tin after 5 minutes to stop sticking. Make smooth, tasty gravy Making the gravy in the tin with the chicken juices gives the best flavour. Whisk in the flour to prevent lumps, and cook for 1-2 minutes to get rid of the raw taste. Add the stock a little at a time, whisking constantly for a smooth consistency. Simmer, then add the wine and redcurrant jelly. Stir to thicken. After the redcurrant jelly has dissolved, taste for seasoning. You may not need salt if the stock is salty. Strain.