Roast Chicken With Tarragon Butter Food

ROAST TARRAGON CHICKEN RECIPE BY TASTY

Steps:

• Using some of the butter, grease a large roasting pan well.
• Then preheat oven to 375°F (190°C).
• Roughly chop all vegetables (if you don't they might cook down too much or get mushy).
• In large bowl combine all vegetables. Sprinkle with olive oil, pepper flakes, garlic powder, and 1 tablespoon tarragon. Set aside.
• Pat chicken dry, making sure no innards are left in the chicken. Sprinkle 1 tablespoon tarragon inside of chicken along with a pinch of salt and pepper.
• Carefully mix remaining butter and tarragon place it under the skin of the chicken on top of the breasts.
• Place a small oven-safe grate or rack in bottom of roasting pan then pour in your mixed vegetables. Around it add ½ cup chicken stock.
• Place chicken on top of rack so it sits above the vegetables and stock.
• Cover with either lid or aluminum foil. Place in oven, adding ½ cup chicken stock as needed to keep the vegetables moist, but not drowned. Cook chicken for 2 hrs( cooking times vary on size of chicken and oven settings). Once chicken is close to being done, pull from oven and remove cover. Sprinkle with ground cayenne pepper and salt.
• Place chicken back into oven to brown for 10-15 minutes.
• Enjoy!

ROAST CHICKEN WITH TARRAGON BUTTER

Steps:

• 676 calories per serving 1. Preheat the oven to 200ºC (fan 180ºC/400ºF/Gas 6). Lightly grease a large roasting tin with butter. Make the tarragon butter: put the butter in a small bowl with the garlic and chopped tarragon and beat together with a small wooden spoon. Season with salt and pepper. 2. Sit the chicken, breast-side up, on a board and remove any string. Gently pull back the skin over the breasts and spread the tarragon butter under the skin over the flesh. Rub a little plain butter over the legs. Season the outside of the chicken with salt and pepper. Insert the lemon halves and tarragon sprigs in the cavity. Scatter the onion wedges in the centre of the roasting tin and sit the bird, breast-side up, on top. (see below: Prepare the chicken for roasting.) Roast for 50 minutes 3. While the chicken is in the oven, put the potatoes in a large pan. Cover with cold water and bring to the boil. Add salt and simmer for 5 minutes, then drain well. Return the potatoes to the pan and gently shake it over a very low heat. (See below: Make crispy roast potatoes, step 1.) Set aside. 4. After 50 minutes' roasting, remove the tin, baste the chicken, and put the potatoes around the bird (see below: Baste the chicken, and Make crispy roast potatoes, step 2). Tuck the 3 bay leaves among the potatoes. Return the tin to the oven to roast for a further 50 minutes, turning the potatoes halfway through. When the chicken is done, transfer it to a large, warmed serving platter and cover with foil (see below: Test for doneness). 5. Increase the oven temperature to 220ºC (fan 200ºC/425ºF/Gas 7). Transfer the potatoes to a small roasting tin and pour over all but 1 tablespoon of the top layer of fat from the large roasting tin, leaving all the juices and the onion behind in the large tin. Baste the potatoes with the fat, so they are coated all over, then return them to the oven to roast for about 10 minutes to get really crisp. (See below: Make crispy roast potatoes, step 3.) 6. Meanwhile, make the gravy: sit the large roasting tin on the hob. Sprinkle in the flour and whisk. Gradually blend in the stock with the whisk and bring to the boil. Simmer for 2 minutes, then stir in the wine and redcurrant jelly. Stir until thickened. Season and strain into a jug or gravy boat. (See below: Make smooth, tasty gravy.) Remove the potatoes and sprinkle with salt. Garnish the chicken with bay leaves and serve with the potatoes and gravy. Keys to Perfection Prepare the chicken for roasting 1. Spreading tarragon butter under the skin makes the chicken moist and flavoursome. Starting at the open-cavity end, loosen the skin over the breasts. Do each breast separately, and use your fingers to carefully free the skin from the flesh, easing your way as far down the "pockets" as possible without tearing the skin. Spread the butter evenly over the flesh. Bring the skin back over to cover the butter. 2. Rub plain butter over the legs, season the outside of the chicken, and put the lemon halves and tarragon sprigs in the cavity. Place the chicken on a little pile of onion wedges in the middle of the roasting tin. This will prevent the bird from sitting directly on the tin, so helps it to roast better and not stick, and also gives extra flavour to the chicken and later to the gravy. Baste the chicken Halfway through cooking, baste the chicken all over with the buttery cooking juices to make it more succulent. If the breast skin is already golden brown at this point, cover the bird loosely with foil so that it doesn't burn later. After basting, add the par-boiled potatoes. Test for doneness Insert a small, sharp knife into the thickest part of the thigh; if the juices run clear, the chicken is cooked. If they are still pink, roast for a bit longer. Once done, let the bird rest for about 10 minutes, covered with foil to keep it warm, which will make the meat more succulent. Make crispy roast potatoes 1. Roast potatoes will be crisper and fluff up more easily if they're par-boiled before roasting. Once the water comes to the boil, time them to simmer for just 5 minutes, or they will overcook and lose their shape. They should still be firm in the middle. Immediately tip the potatoes into a colander to drain, then return them to the pan and gently shake over a very low heat for about 1 minute. This will dry them off and create rough edges that will later go crispy. 2. After the chicken has roasted for 50 minutes and been basted, add the potatoes to the tin. Make sure they're in a single layer, so they cook on all sides, and turn them in the juices for maximum flavour and so they can turn crispy. If you're covering the chicken with foil, don't cover the potatoes, as they won't brown properly. 3. Once the chicken is cooked, transfer the potatoes to a smaller roasting tin using a slotted spoon, keeping them in a single layer so all sides can get crisp. Tip the large tin and pour off most of the top layer of fat (but not the juices) into the small tin. Baste with the fat. Increase the oven temperature so the high heat can finish off the crisping. If necessary, shake the tin after 5 minutes to stop sticking. Make smooth, tasty gravy Making the gravy in the tin with the chicken juices gives the best flavour. Whisk in the flour to prevent lumps, and cook for 1-2 minutes to get rid of the raw taste. Add the stock a little at a time, whisking constantly for a smooth consistency. Simmer, then add the wine and redcurrant jelly. Stir to thicken. After the redcurrant jelly has dissolved, taste for seasoning. You may not need salt if the stock is salty. Strain.

ROAST CHICKEN WITH TARRAGON

Steps:

• Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
• Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
• Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
• When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
• Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.

CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER

Steps:

• Preheat the oven to 375 degrees F.
• Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
• Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
• Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
• Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.

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.

PAN-SEARED CHICKEN WITH TARRAGON BUTTER SAUCE

Steps:

• Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.
• Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil.
• Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.

TARRAGON ROAST CHICKEN WITH SUMMER GREENS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Finely grate the zest and squeeze the juice from the lemon, then set aside, keeping them separate from each other. Put the squeezed-out lemon and the tarragon sprig in the chicken cavity. Tip the potatoes into a large roasting tin and toss with the oil and a grinding of black pepper. Sit the chicken in the middle, but not on top of the potatoes and roast for 1¼-1½ hrs until the chicken is cooked but still moist, and the potatoes are tender and golden. Remove the tin from the oven, pour off any juices into a jug and set aside. Toss the lemon zest through the potatoes and leave the chicken to rest, covered, while you cook the greens.
• Pour 150ml water into a pan and add the bouillon. Drop in the leeks, cover and cook for 2 mins, then add the asparagus and peas. Cover again and cook for 2 mins more. Finally, stir through the spinach to wilt it. Pour the roasting juices into the veg with 2 tbsp lemon juice, the yogurt and tarragon leaves, and stir well. If you're following our Healthy Diet Plan, serve half the veg with the meat from a skinless chicken leg and breast. Eat the other breast and leg with the remaining veg on another day. Will keep for up to three days, covered, in the fridge. To serve, reheat on plates in the microwave. Reserve any meat left on the carcass for our healthy quinoa salad.

PAN-ROASTED CHICKEN WITH VINEGAR-TARRAGON SAUCE

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.

CHICKEN TARRAGON

Steps:

• Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken. , Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender.

WEEKNIGHT ROAST CHICKEN WITH TARRAGON-LEMON PAN SAUCE RECIPE - (3.8/5)

Steps:

• For the chicken: 1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back. 2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes. 3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve. For the pan sauce: While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet. Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes. Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to ¾ cup, about 3 minutes. Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste; cover and keep warm. Serve with chicken.

FRENCH TARRAGON ROAST CHICKEN

Steps:

• Heat oven to 180c.
• Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick.
• Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.
• Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear.
• In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half.
• With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.
• Remove the bird from the pan and set aside.
• Whisk the liquid from the roasting pan into the sauce and add the cream.
• Pour some of the sauce over the bird.
• Serve the remaining sauce separately.
• Serve with boiled potatoes, glazed carrots and runner beans.