Recipe: Tarragon Roasted Chicken

This time of year I love pulling out my French oven to make yummy, cozy, aromatic, winter meals. One of my favorites to make is a Tarragon Roasted Chicken.

It’s a simple yet delicious roasted chicken recipe (with an optional cream sauce) that I learned to make a couple of years ago when KK gifted me with this beautiful blue Le Creuset French oven (for Christmas) and a Le Creuset cookbook. I was so excited! — If you know cooking you know that as a young wife, having anything Le Creuset is a treat! (This was in our pre-Connor days and) He knew that I had the desire to learn how to cook more homemade meals. Although I still haven’t quite mastered the trussing😣 yet (lol!) this lemon-y chicken always comes out a beautiful golden brown and is so tender the chicken literally falls off the bone.

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You’ll just need a few ingredients and a little bit of time…

Serves 6 to 8, Cooktime: 2 – 2 1/2 hours


A little vegetable oil (for greasing French Oven)

4 1/2 pound roasting chicken

1 tablespoon dried tarragon

Salt and freshly ground black pepper


2 cups hot chicken stock

1/2 cup heavy whipping cream

1 tablespoon dried tarragon

2 teaspoons corn flour/starch


Preheat the oven to 350°F. Lightly grease the inside of the oven. Wash and dry the chicken (remove inards if needed) and truss into shape. Grease it lightly all over with vegetable oil or butter and rub a little salt and pepper into the skin. Place the chicken breast side up, in the oven and sprinkle tarragon over the breast and legs. I also like to put a little bit of tarragon under the skin and in the cavity (along with a sliced lemon).

Cover the dish with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180°F.

Lift out the chicken, cover it with aluminum foil and a clean dish towel and leave to rest for 10 to 15 minutes while making the sauce.
To make the sauce, pour out any excess fat from the oven. Pour the hot stock into the dish and place it over medium heat on the stovetop and bring to a boil. Stir to remove any residues form the bottom, which can be incorporated into the sauce. Once the liquid is boiling, stir in the cream blended with the tarragon and corn flour. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly.
Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken.

– BK

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