If you are looking for a truly spectacular dish that brings together crisp, golden skin and a luscious, velvety sauce, this Roast Tarragon Chicken with Crispy Skin and Creamy White Wine Sauce Recipe is going to become your new go-to favorite. The magic lies in the perfectly brined chicken that roasts to juicy tenderness, complemented by the fresh brightness of tarragon and a silky white wine sauce that elevates every bite. It’s the kind of recipe that makes you feel like a culinary rockstar while being surprisingly simple to pull off at home.
Ingredients You’ll Need
These uncomplicated yet essential ingredients create a beautifully balanced dish. Each one plays a vital role: from seasoning the chicken to crafting a sauce that’s rich, herby, and downright dreamy.
- 3½ lb whole chicken: The star of the show, choose a good-quality bird for the best flavor and texture.
- 1 Tbsp kosher salt: Essential for the dry brine to ensure crispy skin and juicy meat.
- ½ tsp freshly ground black pepper: Adds a gentle kick and complements the herbs perfectly.
- 2 tsp granulated sugar: Helps the skin caramelize beautifully.
- 2 tsp fresh lemon zest: Brings refreshing citrus brightness to the brine.
- ¼ cup fresh tarragon, finely chopped: Offers a distinct anise-like aroma that lifts the dish.
- 6–8 fresh tarragon sprigs: For roasting to infuse the chicken’s interior with flavor.
- 1 clove garlic, grated: Enhances savory depth without overpowering.
- 1 tsp sweet paprika: Adds subtle warmth and a gorgeous color to the skin.
- ½ cup dry white wine: Creates the base of a creamy and aromatic sauce.
- 1 Tbsp sherry vinegar: Delivers a gentle acidity balancing the richness perfectly.
- ½ cup low-sodium chicken stock: Builds savory layers in the sauce.
- ⅓ cup heavy cream: Brings luscious creaminess to the white wine sauce.
- Flaky sea salt: The final flourish for a satisfying crunch and enhanced flavor.
- 2 Tbsp unsalted butter (cold): Whisked into the sauce for extra silkiness and shine.
How to Make Roast Tarragon Chicken with Crispy Skin and Creamy White Wine Sauce Recipe
Step 1: Prep the Chicken for Brining
Start by removing the giblets if they’re still inside the chicken, then pat the bird dry on all sides with paper towels. Dry skin is key to getting that irresistible crispy crust during roasting. Set the chicken on a wire rack over a rimmed baking sheet to catch any drips during the brining and roasting process.
Step 2: Create the Dry Brine and Season
Whisk together kosher salt, black pepper, sugar, lemon zest, chopped tarragon, grated garlic, and paprika in a bowl. This mixture not only flavors the chicken inside and out but also helps draw moisture to the surface to enhance browning. Rub this evenly all over the chicken, making sure to coat every nook and cranny. Don’t forget to reserve the halved lemon for stuffing later!
Step 3: Refrigerate and Let the Brine Work Its Magic
Place the chicken in the refrigerator uncovered overnight, or for at least a few hours if you’re short on time. This resting period allows the seasoning to penetrate deeply while the skin dries out further. The results? A juicier chicken with skin that crackles as you slice through it.
Step 4: Bring to Room Temperature and Preheat Oven
Before roasting, take the chicken out of the fridge and let it sit at room temperature for about 30 minutes—this helps it cook evenly. Preheat your oven to 425 degrees Fahrenheit. Transfer the chicken to a cast-iron skillet or a roasting pan for optimal heat conduction and browning.
Step 5: Roast the Chicken
Season the chicken cavity lightly with kosher salt, then tuck in several fresh tarragon sprigs and the reserved lemon halves. If you want, truss the chicken with kitchen twine for even cooking and a tidy presentation. Roast uncovered for 40 to 50 minutes until the internal temperature at the thickest part reads 165 degrees Fahrenheit. When done, transfer the chicken to a cutting board and tent it with foil to rest for 20 minutes—resting locks in all those flavorful juices.
Step 6: Make the Creamy White Wine Sauce
While the chicken rests, place the skillet over medium-high heat. Pour in white wine and sherry vinegar, scraping the browned bits off the pan bottom with a spatula—the flavor goldmine in this recipe. Let it reduce by half for about 3 to 4 minutes, then lower heat and stir in chicken stock, heavy cream, and the remaining chopped tarragon. Keep it below a boil to prevent the cream from separating. Finish by whisking in cold butter off the heat, which adds silkiness and glossy texture to the sauce.
Step 7: Carve and Serve
Carve the rested chicken into pieces and plate it with the luscious white wine sauce generously spooned over or alongside. Sprinkle flaky sea salt on top to add a delightful crunch and pop of flavor. Every bite should deliver the perfect combination of crisp skin, tender meat, and herbal, creamy sauce.
How to Serve Roast Tarragon Chicken with Crispy Skin and Creamy White Wine Sauce Recipe
Garnishes
Fresh sprigs of tarragon not only make for a pretty plate but also complement the herby aroma. A wedge of lemon on the side adds zingy brightness that diners can squeeze over the chicken if desired.
Side Dishes
This recipe pairs beautifully with buttery mashed potatoes or creamy polenta to soak up the sauce. For a fresh contrast, roasted asparagus or green beans tossed with garlic and lemon provide vibrant color and crunch.
Creative Ways to Present
For an elegant dinner, serve the carved chicken on a wooden board with sauce in a small gravy boat. Alternatively, nestle chicken pieces atop a bed of wild rice pilaf garnished with toasted almonds and fresh herbs for a complete and stunning presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover chicken and sauce separately in airtight containers in the refrigerator. The chicken will keep well for 3 to 4 days while the sauce stays fresh for about the same amount of time.
Freezing
You can freeze leftover chicken pieces wrapped tightly in plastic wrap and foil for up to 3 months. The creamy white wine sauce also freezes well in a sealed container—just thaw overnight in the fridge for easy reheating.
Reheating
Reheat the chicken gently in the oven at low heat to keep the skin from toughening. Warm the sauce on the stovetop over low heat, stirring to restore its silky texture. Avoid boiling once reheated to maintain the creaminess.
FAQs
Can I use chicken thighs instead of a whole chicken?
Absolutely! Chicken thighs will still get deliciously crispy with this method, and the sauce remains fantastic. Just adjust roasting time since thighs cook faster.
Is fresh tarragon necessary for the recipe?
Fresh tarragon really shines in this Roast Tarragon Chicken with Crispy Skin and Creamy White Wine Sauce Recipe, imparting its signature flavor. If unavailable, dried tarragon can be used but in smaller amounts, as it’s more concentrated.
What if I don’t have dry white wine?
If you don’t have white wine, substitute with a dry vermouth or a mild white grape juice mixed with a splash of vinegar. This keeps the sauce balanced and flavorful.
Why is it important to brine the chicken overnight?
The overnight dry brine not only flavors the chicken deeply but also draws out moisture from the skin, leading to that coveted crispy texture when roasted.
Can I make the sauce without cream?
While cream adds richness and smoothness, you can omit it and just reduce the stock and wine for a lighter sauce. Consider finishing with a knob of butter for some silkiness instead.
Final Thoughts
This Roast Tarragon Chicken with Crispy Skin and Creamy White Wine Sauce Recipe is one of those dishes that feels special yet approachable enough for a weeknight dinner or an elegant gathering. The combination of crispy skin, fragrant tarragon, and that luscious sauce is simply unbeatable. I wholeheartedly encourage you to give it a try—you’ll be making it again and again, trust me!
Print
Roast Tarragon Chicken with Crispy Skin and Creamy White Wine Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 6 hours 65 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: French
Description
This Roast Tarragon Chicken recipe features a whole chicken seasoned with a fragrant blend of herbs, lemon zest, garlic, and paprika, then dry-brined for enhanced flavor and juiciness. Roasted to crispy perfection in a cast-iron skillet, the chicken is served with a rich, creamy tarragon sauce made from deglazed pan juices, white wine, sherry vinegar, chicken stock, and heavy cream. The result is an elegant, flavorful dish perfect for family dinners or special occasions.
Ingredients
Chicken and Dry Brine
- 3½ lb whole chicken, giblets removed
- 1 Tbsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp granulated sugar
- 2 tsp fresh lemon zest (about 1 lemon)
- ¼ cup fresh tarragon, finely chopped, divided
- 1 clove garlic, grated
- 1 tsp sweet paprika
For Roasting
- 6–8 sprigs fresh tarragon
- 1 lemon, halved
Sauce
- ½ cup dry white wine
- 1 Tbsp sherry vinegar
- ½ cup low-sodium chicken stock
- ⅓ cup heavy cream
- 2 Tbsp cold unsalted butter
- Flaky sea salt, for sprinkling
Instructions
- Prep the chicken: Set a wire rack on top of a rimmed baking sheet. Pat the whole chicken dry with paper towels to remove excess moisture, then place it on the wire rack to ensure air circulation for crispy skin during roasting.
- Mix the dry brine: In a small bowl, whisk together kosher salt, black pepper, granulated sugar, lemon zest, 2 Tbsp of finely chopped tarragon, grated garlic, and sweet paprika. Rub this mixture evenly all over the chicken—including under the skin if possible—to infuse flavor throughout. Cut the lemon in half and reserve for roasting.
- Refrigerate: Place the seasoned chicken uncovered in the refrigerator overnight or for at least several hours. This dry brining helps tenderize the meat and enhances the skin’s crispiness when roasted.
- Bring to room temperature: About 30 minutes before cooking, remove the chicken from the fridge to allow it to come to room temperature. Meanwhile, preheat your oven to 425°F (220°C). Transfer the chicken to a large cast-iron skillet or roasting pan.
- Roast the chicken: Season the cavity lightly with kosher salt, then stuff with fresh tarragon sprigs and the reserved lemon halves. Optionally, truss the legs with kitchen twine for even cooking. Roast the chicken for 40-50 minutes, until the thickest part registers 165°F and the skin is golden and crispy. Remove from the oven and transfer the chicken to a cutting board to rest for 20 minutes before carving.
- Make the sauce: While the chicken rests, place the cast-iron skillet over medium-high heat on the stovetop. Pour in the white wine and sherry vinegar, scraping browned bits from the pan bottom with a spatula. Let the liquid reduce by half, about 3-4 minutes. Lower heat to medium, add chicken stock, heavy cream, and the remaining chopped tarragon. Stir to combine, being careful not to let it boil after adding cream. Adjust seasoning to taste. Turn off heat, then whisk in cold unsalted butter to enrich and slightly thicken the sauce.
- Carve and serve: Slice the rested chicken and arrange on plates. Spoon the creamy tarragon sauce over or alongside the chicken. Finish by sprinkling flaky sea salt on top for a delightful crunch and enhanced flavor. Serve immediately and enjoy your restaurant-quality roast chicken with an aromatic twist.
Notes
- Dry brining overnight significantly improves flavor and skin texture.
- Allowing the chicken to rest after roasting keeps the juices locked in, ensuring moist meat.
- Use a meat thermometer to guarantee perfectly cooked chicken without drying it out.
- The creamy tarragon sauce complements the citrusy and herbal notes of the chicken.
- Flaky sea salt added last provides bursts of saltiness and crunch.
- For even cooking, let the chicken come to room temperature before roasting.
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