HONEY-ROASTED CHICKEN WITH LEMON AND TARRAGON
Categories Chicken Herb Poultry Roast Kid-Friendly Back to School Lemon Fall Anniversary Honey Tarragon Gourmet Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat to 425°F.
- Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons.
- Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper.
- Put chicken, breast side up, in a small roasting pan. Starting from neck cavity, work your fingers gently between skin and flesh of breast to loosen skin all the way to thighs without tearing. Put one fourth of tarragon butter under skin of each breast, then rub skin from outside to spread evenly.
- Starting from large cavity, loosen skin on both sides of cavity with a paring knife (to provide access to thighs), then work your fingers gently between skin and flesh of thighs and drumsticks. Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from outside to spread evenly. Season cavity and skin with salt and pepper, then halve remaining lemon and put inside cavity along with garlic. Tie drumsticks together with kitchen string.
- Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt. Roast chicken 30 minutes, then brush pan juices and half of honey mixture over chicken and roast 10 minutes more. Brush chicken again with pan juices and remaining honey mixture and continue to roast until thermometer inserted in fleshy part of a thigh (do not touch bone) registers 170°F, about 20 minutes more.
- Transfer chicken to a cutting board and let stand 10 to 15 minutes before carving. Skim fat from pan juices and serve juices with chicken.
HONEY ROASTED CHICKEN WITH LEMON-TARRAGON BUTTER
Recipe Other Honey roasted chicken with lemon-tarragon butter - Recipe Petitchef
Provided by Comfort of Cooking
Categories other
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat to 425°F. Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons.
- Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper. Put chicken, breast side up, in a small roasting pan.
- Starting from neck, work your fingers gently between skin and flesh of breast to loosen skin all the way to thighs without tearing. Put one fourth of tarragon butter under skin of each breast, then rub skin from outside to spread evenly.
- Starting from large cavity, loosen skin on both sides of cavity with a paring knife (to provide access to thighs), then work your fingers gently between skin and flesh of thighs and drumsticks.
- Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from outside to spread evenly. Season cavity and skin with salt and pepper, then halve remaining lemon and put inside cavity along with garlic.
- Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt. Roast chicken 30 minutes, then brush pan juices and half of honey mixture over chicken and roast 10 minutes more. Brush chicken again with pan juices and remaining honey mixture and continue to roast until thermometer inserted in fleshy part of a thigh (do not touch bone) registers 170°F, about 20 minutes more.
- Transfer chicken to a cutting board and let stand 10 to 15 minutes before carving. Skim fat from pan juices and serve juices with chicken.
TARRAGON CHICKEN WITH LEMON
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
- Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
- In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
- Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.
Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams
SUCCULENT HONEY & LEMON CHICKEN
This succulent chicken one pot makes for a quick, no-fuss supper
Provided by Good Food team
Categories Dinner, Lunch
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C/Gas 6/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the butter, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant.
- Lay the chicken in a roasting tin - don't pile it up or it won't cook so well. Add the potatoes and drizzle with lemon butter to coat evenly. Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point.)
- Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.
Nutrition Facts : Calories 647 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein
LEMON TARRAGON CHICKEN
This is yummy, quick and easy. I got the recipe from Publix Apron's Simple Meals series. I used flour instead of cornstarch and added a little bit more wine because I had a little more chicken. You can also use fresh tarragon if you have it. I served this with orzo with chopped sun-dried tomatoes and broccoli. I just added the sun-dried tomatoes and broccoli to the water that the orzo was boiling in. Very easy side dish.
Provided by ElevationGrace
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare sauce by adding the following to food processor: 2 strips lemon peel (remove with vegetable peeler or zester) and juice of lemon (2 TBSP), garlic, parsley, green onions, tarragon, wine, cornstarch, and sugar. Process 20 seconds until well blended.
- Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes.
- Place oil in pan; swirl to coat. Add chicken, and cook 2-3 minutes on each side.
- Pulse sauce one more time, then pour over chicken. Cover, reduce heat to medium low, and simmer 6-8 minutes, turning occasionally, until internal temp reaches 170°F.
- Serve sauce over chicken.
Nutrition Facts : Calories 253.5, Fat 4.5, SaturatedFat 0.9, Cholesterol 98.7, Sodium 405.9, Carbohydrate 7.5, Fiber 1.5, Sugar 1.5, Protein 40
PAN-ROASTED CHICKEN WITH VINEGAR-TARRAGON SAUCE
A recipe from the Dec/Jan issue of Cooks Country magazine. The recipe notes to cut split breasts in half crosswise and/or drumsticks and thighs.
Provided by Kerena
Categories Chicken Breast
Time 45m
Yield 3 pounds, 4 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Dissolve cornstarch in chicken broth. Whisk in vinegar, honey and set aside.
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12" skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 6-8 minutes. Transfer to plate, skin side up.
- Pour off all but 1 T fat from skillet and return to medium-high heat. Add shallot and garlic and cook until fragrant, about 30 seconds. Whisk broth mixture and add to skillet, scraping up any browned bits. Bring to a boil and return chicken to skillet skin side up, along with accumulated juices. Move skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 10-15 minutes.
- Transfer chicken to serving platter, tent loosely with foil and let rest while preparing sauce. Return skillet to medium-high heat (skillet handle will be hot) bring to boil and cook until sauce is slightly thickened 5-7 minutes. off heat, whisk butter, tarragon and any accumulated juices from platter into sauce. Season with salt and pepper to taste. Spoon sauce over chicken and serve.
Nutrition Facts : Calories 817.5, Fat 56.8, SaturatedFat 16.9, Cholesterol 262.8, Sodium 428.7, Carbohydrate 6.4, Fiber 0.2, Sugar 3.2, Protein 65.1
LEMON AND TARRAGON CHICKEN
plenty of flavour and easy to do
Provided by jul34es
Time 45m
Yield Serves 4
Number Of Ingredients 6
Steps:
- place the chicken pieces,skin-side up in a roasting dis.separate the garlic cloves but do not peel them.use a rolling pin or the side of a knife to squash the garlic and scatter round the meat.
- cut the lemons in half and squeeze over the chicken and garlic.season with salt and pepper,then drizzle over the olive oil and place in the preheated oven for about 30 minutes or until the juices run clear and the chicken is golden.
- scatter the tarragon over the chicken,baste with the juices and return for about 10 minutes.
- serve with roasted,new or baked potatoes.
GRILLED TARRAGON CHICKEN
Just a few simple seasonings is all that's needed to make grilled chicken moist and tasty. Mustard and tarragon make great combination.-Janie Thorpe, Tullahoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. Combine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot heat until juices run clear, basting with butter mixture during last 3-5 minutes.
Nutrition Facts : Calories 222 calories, Fat 12g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
POACHED CHICKEN WITH LEMON & TARRAGON SAUCE
Poached chicken with lemon in a deliciously creamy tarragon sauce - serve simply with rice or potatoes
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 15
Steps:
- Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
- Remove any excess fat from the chicken and push it into the liquor.
- Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
- Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
- Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.
Nutrition Facts : Calories 689 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 62 grams protein, Sodium 1.35 milligram of sodium
TARRAGON LEMON ROAST CHICKEN AND POTATOES
Delicious and easy roast chicken and potatoes, cooked up quickly in one pan.
Provided by Jennifer
Categories Main Course
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 F. Rinse the chicken and pat dry. Rub chicken inside and out with the garlic half, then place inside the chicken cavity. Place the tarragon sprigs inside the chicken cavity as well.
- In a small bowl, stir together butter, shallot and chopped tarragon. Season chicken with salt and freshly ground pepper, then loosen skin of chicken near cavity with hands and spread the tarragon butter mixture under the skin, between the skin and the chicken meat.
- Squeeze juice from the half lemon over the chicken, then place the squeezed lemon in the chicken cavity.
- Place chicken into a greased skillet or baking pan. Arrange halved small potatoes around the outside of the chicken and season then with salt and pepper (if you place them skin down as much as possible, they will get lovely crispy and golden!).
- Place in pre-heated oven and roast until the skin is deep golden and crispy and the meat temperature in the breast area reaches 165° , about 1 - 1 1/2 hours (depending on the size of your chicken).
Nutrition Facts : Calories 331 kcal, Carbohydrate 1 g, Protein 24 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 110 mg, Sodium 90 mg, ServingSize 1 serving
DIJON AND TARRAGON GRILLED CHICKEN
Categories Chicken Mustard Summer Grill/Barbecue Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2-inch glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 1 hour or refrigerate 2 to 4 hours, turning occasionally.
- Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through, about 7 minutes longer. Serve chicken hot, warm, or at room temperature.
ROAST CHICKEN WITH LEMON AND TARRAGON BUTTER
Steps:
- Preheat oven to 500°F.
- Stir together butter, zest, tarragon, salt, and pepper.
- Pat chicken dry and arrange, skin sides up, in a shallow roasting pan (1 inch deep). Loosen skin on chicken by gently working your fingers between skin and meat, keeping skin attached on 1 side and being careful not to tear skin. Rub butter mixture evenly under skin of each piece of chicken, then rub top of chicken with butter remaining on your hands. Season with salt and pepper.
- Bake chicken in middle of oven until an instant-read thermometer inserted 2 inches into fleshy part of chicken (do not touch bone) registers 170°F, about 30 minutes.
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- When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with remaining honey mixture.
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