Roast chicken with leek and tarragon
Roast chicken with leek and tarragon combines succulent chicken with aromatic leeks and a hint of mustard. It’s a flavourful, comforting dish ideal for family dinners.
Cook time 105 min
Prep time 10 min
Ingredients:
1 tbsp olive oil3 lb whole chicken
3 potatoes
2 garlic cloves
2 leeks
1/2 cup scallions
1 cup white wine
1 cup chicken gravy
1 tbsp mustard
Roast chicken with leek and tarragon is a delightful and hearty meal, perfect for any occasion. This recipe combines the aromatic flavors of tarragon and leeks with the succulent juiciness of roast chicken. It's a comforting dish that brings a touch of elegance to your dinner table.
Instructions:
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels. Season generously with salt and pepper both inside and out.
Heat the olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Once the oil is hot, sear the chicken on all sides until golden brown. This will help to lock in the juices. Remove the chicken from the skillet and set it aside.
In the same skillet, add the potatoes and cook for 5-7 minutes, or until they begin to brown. Add the minced garlic, sliced leeks, and chopped scallions, sautéing for another 3-5 minutes until they start to soften.
Pour in the white wine, stirring to deglaze the pan. Add the chicken gravy and mustard, stirring to combine. Season with salt and pepper to taste. Allow the mixture to come to a simmer.
Nestle the seared chicken back into the skillet with the vegetables and liquids. Sprinkle fresh tarragon leaves over the chicken and vegetables.
Transfer the skillet or roasting pan to the preheated oven. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the potatoes are tender.
Remove the pan from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the chicken and serve it hot alongside the roasted potatoes and leeks, spooning the pan sauce over the top for added flavor.
Enjoy your beautifully roasted chicken with leek and tarragon, a dish that's as pleasing to the eye as it is to the palate. The harmonious blend of flavors and the tender crispy-skinned chicken make for an unforgettable dining experience. This recipe is sure to become a household favorite.
Roast chicken with leek and tarragon FAQ:
The roast chicken should be baked for 1 hour and 15 minutes at 375°F (190°C). Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Yes, you can use dried tarragon instead of fresh. Generally, use one-third the amount of dried compared to fresh, as dried herbs are more concentrated.
Leftover roast chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to 3 months.
A large oven-safe skillet or roasting pan is recommended for this recipe. It should be able to accommodate a 3 lb whole chicken and the accompanying vegetables comfortably.
You can substitute white wine with chicken broth, vegetable broth, or a mixture of vinegar (like white wine vinegar) and water in equal parts for a non-alcoholic option.
Cooking Tips:
- For an even more flavorful chicken, marinate it with olive oil, garlic, and tarragon at least an hour before roasting.
- Make sure to pat the chicken dry before roasting to get that perfect crispy skin.
- Use a meat thermometer to ensure the chicken is cooked through; the internal temperature should reach 165°F (75°C).
- Let the chicken rest for about 10-15 minutes after roasting before carving to retain its juiciness.
- For a complete meal, consider serving the chicken with roasted vegetables or a fresh green salad.
Nutrition Facts
6 ServingsCalories 850kcal
Protein 60g
Carbohydrates 30g
Fiber 3.54g
Sugar 4.26g
Fat 50g
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