If you’re looking to elevate your weeknight dinner or impress guests, roast tarragon chicken with white wine sauce is always a good option. The chicken turns out crispy on the outside, juicy and tender on the inside, with a beautifully aromatic herb crust.
My favorite part is the sauce, made rich with white wine, a little cream, and butter. It’s decadent without being too heavy. Be sure to enjoy with mashed potatoes or crusty bread for soaking up every last bit of sauce!
For more restaurant-worthy dinner recipes, consider trying my French chicken provencal, one pan chicken with shallots and grapes, or this restaurant-worthy Italian chicken cacciatore next!
What You’ll Need
Start off with a whole chicken. The recipe is based on a bird that’s about 3½ lbs, so adjust cook time based on how big or small your chicken is.
Other ingredients:
- Kosher salt and black pepper, to season the chicken and its cavity.
- Granulated sugar, used to balance out the salt in the dry brine.
- Fresh lemon zest, which adds a bright citrusy flavor!
- Fresh tarragon — this adds an almost licorice like flavor.
- Garlic
- Sweet paprika
- Dry white wine — always use a wine that you enjoy drinking! The flavor will intensify as it cooks. A dry white wine like Sauvignon Blanc or Chardonnay works well in this recipe. Avoid sweet wines, as they may overpower the savory flavors.
- Sherry vinegar
- Low-sodium chicken broth (try my homemade chicken broth recipe!)
- Heavy cream, though if you’re dairy-free you can use coconut milk instead.
- Flaky sea salt
Ingredient Substitutions
- Chicken: If you don’t have a whole chicken, you can use bone-in, skin-on chicken thighs or breasts. Adjust the cooking time accordingly. Chicken thighs are the star of some of my favorite recipes, like this French Dijon chicken with pan sauce, crispy chicken with butter beans, and chicken braised with fennel.
- Tarragon: Substitute with other fresh herbs like thyme or rosemary if tarragon isn’t available.
- Sherry Vinegar: Red wine vinegar or apple cider vinegar can be used in place of sherry vinegar.
- Heavy Cream: For a lighter sauce, you can use half-and-half or even whole milk, though the sauce won’t be as rich. To make this recipe dairy-free, substitute with coconut milk or coconut cream.
Directions
Full instructions can be found in the recipe card below.
- Prep the chicken. Set a wire rack over a baking sheet. Pat the chicken dry, then rub with a mixture of kosher salt, pepper, sugar, lemon zest, tarragon, garlic, and paprika. Refrigerate uncovered for several hours or overnight.
2. Bring to room temperature. Let the chicken sit at room temp for 30 minutes. Preheat oven to 425°F (220°C).
3. Roast the chicken. Season the cavity with salt, stuff with tarragon and lemon, and truss if desired. Roast in a cast-iron skillet for 40-50 minutes, until internal temp reaches 165°F. Let rest for 20 minutes before carving.
4. Make the sauce. In the skillet, deglaze with white wine and sherry vinegar, reducing by half. Add chicken stock, cream, and tarragon, simmering until mixed. Whisk in cold butter off heat.
5. Serve! Carve the chicken, spoon the sauce over or serve on the side, and sprinkle with flaky sea salt. Enjoy!
You’ll know the chicken is fully cooked when it reaches an internal temperature of 165°F.
Ari’s Best Tips!
- Crispy skin: For the crispiest skin, be sure to thoroughly dry the chicken before applying the dry brine, and leave it uncovered in the fridge overnight.
- Resting is key: Allowing the chicken to rest after roasting helps retain its juices, making the meat even more tender.
- Deglazing the pan: Don’t skip the step of deglazing the pan when making the sauce. The browned bits at the bottom are packed with flavor!
Make-Ahead, Store, & Freeze
- Make-ahead: You can dry brine the chicken up to 24 hours in advance, which will only enhance the flavor. The sauce can also be made ahead and reheated gently on the stovetop.
- Leftovers and storage: Leftover roast chicken can be stored in an airtight container in the fridge for up to 3 days. The sauce should be stored separately in an airtight container for up to 2 days.
- Reheating: Reheat the chicken in a 350°F oven until warmed through, about 10-15 minutes. Warm the sauce gently on the stovetop, stirring occasionally.
While the chicken can be frozen for up to 3 months, it’s best to freeze it without the sauce. Freeze the cooked, cooled chicken in a freezer-safe container, then thaw in the fridge overnight before reheating. The sauce may separate if frozen, so it’s best made fresh when serving.
Serving Suggestions
Roast chicken is the type of dinner that pairs well with practically any roasted vegetables. Try my crispy Brussels sprouts, roasted potatoes, or root vegetables, to name a few.
This would also be fantastic with a simple arugula salad or served over creamy garlic mashed potatoes, perfect for soaking up the delicious white wine sauce!
Tender and juicy with a zesty bright flavor, both the chicken and the white wine sauce, this is one of those deceptively easy dinner recipes that is too good not to add to your rotation!
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Roast Tarragon Chicken with Crispy Skin!
Video
Ingredients
- 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, plus about 6-8 sprigs
- 1 clove of garlic, grated
- 1 tsp sweet paprika
- ½ cup dry white wine
- 1 Tbsp sherry vinegar
- ½ cup of low-sodium chicken stock
- ⅓ cup heavy cream
- Flaky sea salt
Instructions
- Prep the chicken. Set a wire rack on top of a rimmed baking sheet. Pat the chicken dry on all sides with a paper towel, then set on top of the rack.
- Mix the dry brine. In a small bowl, whisk together 1 Tbsp kosher salt, ½ tsp black pepper, 2 tsp sugar, 2 tsp lemon zest, 2 Tbsp chopped tarragon, 1 grated clove of garlic, and 1 tsp paprika. Rub the brine all over the chicken, being sure to coat it evenly on all sides. Cut the lemon in half, then reserve for roasting.
- Refrigerate. Place the seasoned chicken in a refrigerator overnight (or at least a few hours).
- Bring to room temperature. Allow the chicken to sit out at room temperature for at least 30 minutes prior to cooking. Preheat an oven to 425F. Transfer it to a large cast-iron skillet or roasting dish.
- Roast the chicken. Season inside the cavity with a little kosher salt, then add a handful of fresh tarragon sprigs and a halved lemon. If you like, use kitchen twine to truss the chicken. Roast for 40-50 minutes, or until the internal temperature on the thickest part of the chicken registers 165F. Carefully transfer the chicken to a large cutting board to rest for 20 minutes before carving.
- Make the sauce. Meanwhile, set the cast-iron skillet over medium-high heat. When hot, add ½ cup dry white wine and 1 Tbsp sherry vinegar, then use a spatula to scrape any browned bits off the bottom. Cook for 3-4 minutes, or until the sauce has reduced by about half. Lower the heat to medium, add ½ cup low-sodium chicken stock, ⅓ cup heavy cream, and remaining 2 Tbsp chopped fresh tarragon. Stir until evenly mixed, then taste and adjust seasoning as needed. Do not let the sauce boil once the cream has been added. Turn off the heat, then whisk in 2 Tbsp cold unsalted butter.
- Carve the chicken, then serve immediately with sauce spooned on top or on the side. Sprinkle the chicken with flaky sea salt. Enjoy!
Notes
-
- Make-ahead: You can dry brine the chicken up to 24 hours in advance, which will only enhance the flavor. The sauce can also be made ahead and reheated gently on the stovetop.
- Leftovers and storage: Leftover roast chicken can be stored in an airtight container in the fridge for up to 3 days. The sauce should be stored separately in an airtight container for up to 2 days.
- Reheating: Reheat the chicken in a 350°F oven until warmed through, about 10-15 minutes. Warm the sauce gently on the stovetop, stirring occasionally.
- While the chicken can be frozen for up to 3 months, it’s best to freeze it without the sauce. Freeze the cooked, cooled chicken in a freezer-safe container, then thaw in the fridge overnight before reheating. The sauce may separate if frozen, so it’s best made fresh when serving.
Nutrition
Photography by: Jo Harding.
Photography by Jo Harding.
I made this twice last month and loved it. I used thyme instead of tarragon. The skin really does get so crispy and it makes a beautiful dish. The chicken is flavorable, but the sauce is amazing!
Yesss, that crispy chicken skin is everything! Thanks for sharing that it’s delicious when made with fresh thyme as well (I know not everyone loves tarragon). Cheers, Ari
This looks so good! What a great combination of flavors!
Thanks for sharing! How far ahead of time can I make it?