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
Scale
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.
