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Tarragon Roast Chicken
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Tarragon Roast Chicken

The secret to this tasty Roast Chicken is the Tarragon Butter! Spread the butter in between the skin and meat of the chicken helps keep the meat moist and juicy. Super easy and full of flavour – simply our best Tarragon Roast Chicken recipe.

Makes 6-8
Prep Time 20 minutes
Cook Time 1 ½ hours
A Little More Effort
Ingredients
1 small onion, finely diced
3 slices white toast bread, crumbed
2 tsp Gregg's Rubbed Tarragon
2 Tbsp chopped parsley
1 egg
50g butter, softened
1 tsp Gregg's Rubbed Tarragon
1 tsp chopped parsley
1 tsp lemon zest
1 ½ Kg fresh or frozen and thawed whole chicken

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
To prepare the stuffing:
Step 1
Heat a dash of oil in a small pan. Add the onion and cook over a low heat until softened. Set aside to cool.
Step 2
In a bowl mix together breadcrumbs, Gregg’s rubbed Tarragon, parsley and onions. Add egg and mix ingredients to bind.
To prepare the Tarragon butter:
Step 1
Combine the butter, Gregg’s rubbed Tarragon, parsley and lemon zest.
Step 2
Preheat the oven to 160°C (fan assisted).
Step 3
Pat the chicken dry inside and out with paper towels. Fill the chicken cavity with the prepared stuffing.
Step 4
Carefully separate the skin from the breast meat of the chicken by running your fingers under the skin, at the tail end, avoiding breaking the skin. With a small palette knife, spread the tarragon butter under the skin and over the breast. Massaging the skin with your fingers will also help spread it out over the breast meat.
Step 5
Tuck the wings under the chicken and tie the legs together. Place in a roasting dish.
Step 6
Roast for approximately 1 ½ hours.* To check if the chicken is cooked insert a skewer into the thickest part of the thigh. The juices will run clear when the chicken is cooked. If using a thermometer the internal temperature should be 74°C. Allow chicken to rest for 10 minutes before carving.
Tips
If using a frozen chicken, thaw completely in the refrigerator before using.
The chicken bones and carcass can be used to make chicken stock. Place in a large saucepan. Cover with cold water. Add 1 onion and 1 carrot roughly chopped, a handful of celery leaves, 2 fresh bay leaves, sprig of thyme and a handful of parsley stalks. Bring to the boil. Reduce heat and simmer for 1 ½ hours. Strain. Season with salt and pepper. Allow to cool. Stock can be frozen in an airtight container.
Cooked chicken can be wrapped in cling wrap, sealable plastic bag or container. Will freeze for up to 1 month. Thaw in refrigerator. Chicken should only be reheated once.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 small onion, finely diced
3 slices white toast bread, crumbed
2 tsp Gregg's Rubbed Tarragon
2 Tbsp chopped parsley
1 egg
50 g butter, softened
1 tsp Gregg's Rubbed Tarragon
1 tsp chopped parsley
1 tsp lemon zest
1 ½ Kg fresh or frozen and thawed whole chicken
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