simple way to make any night of the week Tarragon and lemon roast chicken

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tarragon and lemon roast chicken. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tarragon and lemon roast chicken is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tarragon and lemon roast chicken is something that I’ve loved my entire life.

Table of Contents


  • 20g butter
  • 1 small brown onion, finely chopped
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 1/2 cups fresh white breadcrumbs
  • 2kg whole chicken
  • 2 tablespoons olive oil
  • 1.5kg sebago potatoes, scrubbed, quartered


  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Place a lightly greased wire rack into a roasting pan.
  • Step 2
    Melt butter in a frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Transfer to a bowl. Cool slightly. Add lemon rind, tarragon and breadcrumbs to onion. Mix to combine.
  • Step 3
    Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim excess fat. Gently push onion mixture into chicken cavity. Tie legs together with string. Tuck neck flap and wings underneath. Place chicken, breast-side up, on a chopping board. Rub with half the oil. Season with salt and pepper. Place on wire rack in pan.
  • Step 4
    Roast for 1 hour 30 minutes or until juices run clear when thigh is pierced with a skewer. Meanwhile, toss potato in remaining oil. Add potato to pan for last 50 minutes of cooking, turning halfway through cooking. Remove chicken from oven. Cover loosely with foil. Stand for 10 minutes. Serve with potato.
  • Step 5
    Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.

So that’s going to wrap it up for this exceptional food Tarragon and lemon roast chicken recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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