adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tarragon and lemon roast chicken
Tarragon and lemon roast chicken
0 Likes
Prep Time:
35 minutes
Cook Time:
105 minutes
Total Time:
140 minutes
Share this effortless roasted classic with loved ones for a stress-free gathering.
Ingredients:
  • 20g butter
  • 1 small brown onion, finely chopped
  • 20.00 ml finely grated lemon rind
  • 40.00 ml chopped fresh tarragon leaves
  • 375.00 ml fresh white breadcrumbs
  • 2kg whole chicken
  • 36.40 gm olive oil
  • 1.5kg sebago potatoes, scrubbed, quartered
  • 510.00 gm chicken style liquid stock
  • 187.50 gm dry white wine
  • 50.00 ml plain flour
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and place a lightly greased wire rack in a roasting pan.
  • In a frying pan over medium heat, melt butter and sauté onion for 5 minutes until softened. Transfer to a bowl, let cool slightly, then mix in lemon rind, tarragon, and breadcrumbs until combined.
  • Prepare the chicken by rinsing it thoroughly, patting it dry, and trimming excess fat. Carefully stuff the chicken cavity with the onion mixture, then tie the legs together with string and tuck the wings underneath the body. Lay the chicken breast-side up on a chopping board. Massage the chicken with half of the oil and generously season with salt and pepper. Finally, place the chicken on a wire rack in a pan.
  • Roast the chicken for 1 hour and 30 minutes until the thigh's juices run clear when pierced with a skewer. Toss the potatoes in the remaining oil, then add them to the pan for the last 50 minutes of cooking, remembering to turn them halfway through. Remove the chicken from the oven, cover loosely with foil, let it stand for 10 minutes, and serve with the potatoes.
  • After transferring meat (and any vegetables) to a plate to rest, combine stock and wine in a jug. Skim fat from the roasting pan, leaving 1 1/2 tablespoons of pan juices and fat in the pan. Over high heat, cook flour in the pan, stirring for 1 to 2 minutes until it bubbles and turns golden. Then add juices from resting meat, slowly pour in the stock mixture, stirring constantly. Continue cooking and scraping the pan for 8 to 10 minutes until the gravy thickens.

Similar Recipes