Ingredients
- 3 Lb. Whole Chicken
- 3 Tbsp. Olive Oil
- 1 Tbsp. Dried Tarragon Leaves
- 2 Tbsp. Garlic, Minced
- 1/2 Tsp. Coarse Ground Black Pepper
- 1/4 Tsp. Salt
- 1 Lb. Cherry Tomatoes, Halved
- 8 Small Shallots, Coarsely Chopped
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Tarragon Roasted Chicken
Time: 15 minutes prep, 1.25 hours cook
Servings: 6
Directions
- Preheat oven to 375°F. Rinse chicken and pat dry with paper towels.
- Place breast side up, on a plate. Mix 1 1/2 tablespoons olive oil, 1 1/2 teaspoons tarragon leaves, 1 tablespoon garlic, 1/4 teaspoon black pepper, 1/8 teaspoon salt in a small bowl.
- Rub seasoned oil over entire chicken, including cavity. Place on rack in shallow roasting pan. Roast 1 to 1 hour 15 minutes or until cooked through.
- Meanwhile, mix remaining olive oil, tarragon, garlic, salt and pepper in a separate bowl; add the cherry tomato. Stir to combine. Let marinate at room temperature while chicken roast in oven.
- During last 25 minutes of roasting, arrange shallots around chicken in pan.
- Remove chicken and shallots from the roasting pan. Cover chicken loosely with aluminum foil; let stand 10 minutes before carving.
- Serve chicken with cooked shallots and tomato mixture drizzled over chicken pieces. Serving it this way creates a beautiful presentation. Garnish with fresh tarragon if you have it.
- Cook's Note:
- This recipe easily converts to pre-cut chicken; no need to adjust cook time.
- This recipe goes well with whole pheasant. Since pheasant is leaner than chicken, reduce oven temperature to 350°F. If you use boneless, skinless pheasant breast, adjust cooking time to 40 - 45 minutes.
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Summary
A classic ingredient in French cooking, tarragon is known for its cool, bittersweet minty flavor and anise-like aroma. Use it to flavor egg and cheese dishes, as well as meat and poultry.