Roast Tarragon Chicken with Crispy Skin!
Roast Tarragon Chicken with White Wine Sauce is an elegant, yet simple dinner that delivers incredible flavor. Plus, it's got super crispy chicken skin, which cannot be overlooked! Seasoned with fresh tarragon, lemon, and garlic, this tender and juicy chicken recipe is great for both special occasions and weeknights alike!
Servings: 6 servings
Calories: 352kcal
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
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- 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
Serving: 4oz | Calories: 352kcal | Carbohydrates: 4g | Protein: 25g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 1264mg | Potassium: 362mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 627IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg
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