Best Weeknight Roast Chicken With Tarragon Lemon Pan Sauce Recipes

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WEEKNIGHT ROAST CHICKEN WITH TARRAGON-LEMON PAN SAUCE RECIPE - (3.7/5)



Weeknight Roast Chicken with Tarragon-Lemon Pan Sauce Recipe - (3.7/5) image

Provided by Foodiewife

Number Of Ingredients 15

1 tablespoon kosher salt
1/2 teaspoon pepper
1 whole chicken , giblets discarded
1 tablespoon olive oil
1 recipe pan sauce (optional) (see related recipes)
Tarragon-Lemon Pan Sauce
Makes about 3/4 cup
Ingredients
1 shallot , minced
1 cup low-sodium chicken broth
2 teaspoons Dijon mustard
2 tablespoons unsalted butter
2 teaspoons minced fresh tarragon
2 teaspoons lemon juice
Pepper

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.

ROAST CHICKEN WITH TARRAGON



Roast Chicken With Tarragon image

Provided by Barbara Kafka

Categories     dinner, roasts, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 5-pound chicken
1 lemon, halved
Kosher salt to taste
Freshly ground black pepper to taste
4 cloves garlic, smashed and peeled
2 bunches fresh tarragon ( 3/4 ounce each); stem one of the bunches and leave the other intact
1/2 cup dry white wine

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.

Nutrition Facts : @context http, Calories 897, UnsaturatedFat 37 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 17 grams, Sodium 1454 milligrams, Sugar 1 gram, TransFat 0 grams

TARRAGON AND LEMON ROAST CHICKEN



Tarragon and Lemon Roast Chicken image

This stress-free dish is based on one of my favorite flavor pairings-golden roast chicken and tarragon. The chicken is simply seared on the cooktop, then placed in the oven to bake with zingy lemon, garlic, fresh fennel and tarragon for just 25 minutes. That's dinner, done!

Provided by Donna Hay

Categories     Chicken     Low Fat     Kid-Friendly     Dinner     Fennel     Healthy     Tarragon     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 10

4 pounds skin-on, bone-in chicken pieces
1 tablespoon extra-virgin olive oil
Sea salt and cracked black pepper
10 small sprigs tarragon
1 tablespoon finely grated lemon zest
3 cloves garlic, sliced
2 fennel bulbs, trimmed and sliced
1/2 cup dry white wine
1/2 cup chicken stock
Lemon wedges, to serve

Steps:

  • Preheat oven to 350°F. Heat a heavy ovenproof pot or Dutch oven on a stovetop over high heat. Score the chicken skin at regular intervals, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Add to the pot and cook for 6-8 minutes on each side or until well browned. Remove from the pot and set aside. Add the tarragon, lemon zest, garlic and fennel to the pot and cook for 2-3 minutes or until golden. Return the chicken to the pot with the wine and stock and bring to a simmer.
  • Transfer to the oven and roast for 20-25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.

TARRAGON CHICKEN WITH LEMON



Tarragon Chicken with Lemon image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
4 skinless chicken legs, skin removed (about 2 1/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons dry white vermouth
1 cup chicken broth, low-sodium canned, or homemade
1 teaspoon cold water, more if needed
1 teaspoon cornstarch
Finely grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
  • Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
  • In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
  • Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams

ROAST CHICKEN WITH LEMON AND TARRAGON BUTTER



Roast Chicken with Lemon and Tarragon Butter image

Categories     Chicken     Citrus     Herb     Poultry     Roast     Quick & Easy     Fall     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

1/2 stick (1/4 cup) unsalted butter, softened
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (3- to 4-lb) quartered chicken

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.

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