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Tarragon Roasted Chicken

Course: Main Course
Cuisine: American
Keyword: Easy chicken recipes
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Resting time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4 People
Calories: 137kcal
Author: Angela Coleby
A moist roast chicken with fresh tarragon
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  • 1 whole chicken (about 1.8kg)
  • ¼ cup butter, unsalted softened
  • 2 tablespoons tarragon, fresh chopped
  • 3 cloves garlic peeled & chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  • Preheat the oven to 200C/400F degrees
  • Lightly butter a large roasting tin.
  • Mix the butter with the garlic, tarragon, salt and pepper
  • Remove the string from the chicken legs and the giblets from the cavity (if there).
  • Loosen the skin near the cavity and spread half the butter underneath it, on top of the meat.
  • Slather the remaining butter over the chicken breast and legs.
  • Place the chicken in the roasting tin and roast for 1 hour 15 minutes
  • Baste the chicken with juices every 20 minutes for a moist meat. You could opt to baste just once half way through roasting.
  • Check that the chicken is cooked by inserting a knife into the thickest part of the thigh. Clear juices indicate the chicken is cooked. If they are pink, roast for longer.
  • Remove from the oven and cover with foil. Rest for 10-15 minutes before carving.
  • Spoon the pan juices over the chicken or use it to make a gravy


The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1serving | Calories: 137kcal | Carbohydrates: 0.8g | Protein: 14g | Fat: 8.5g | Fiber: 0.1g