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Roasted Tarragon Chicken with Potatoes
Through out your old roast chicken recipe, there's a new bird in town.
👥 4 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min👤 Charlyne Mattox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pan
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Preheat oven to 425°F with the rack in the lowest position. Combine butter and tarragon in a bowl. Season with salt and pepper. Rub about 2 tablespoons under the skin of the chicken and remaining tablespoon on the outside. Tuck the chicken wings under and tie the legs together.
2
Toss together potatoes, garlic, lemon, and oil in a large cast-iron skillet. Season with salt and pepper. Turn lemons cut sides up. Top with chicken. Roast, turning the potatoes and rotating the pan once or twice, until the internal temperature on the chicken reads 165°F on an instant-read thermometer, ⏱️ 50 minutes to ⏱️ 1 hour.
lemon, halved1
3
Transfer chicken to a cutting board and gently tent with foil; let rest ⏱️ 10 minutes before carving. Squeeze garlic out of skin and chop; discard skin. Squeeze lemons over potatoes. Add garlic to potatoes and stir to combine. Serve garnished with tarragon.
lemon, halved1
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