If you’re looking to make a special dinner, this Tarragon Roasted Heritage Chicken is a perfect choice. The rich, deep flavor of heritage chicken really shines when paired with fresh tarragon, garlic, and a touch of lemon. Slowly roasted until golden and juicy, it’s a dish that feels both comforting and elegant. Whether it’s a family dinner or a gathering with friends, this chicken will be the star of the meal.
Tarragon Roasted Heritage Chicken Recipe
4
servings20
minutes2
hours458
kcal2
hours20
minutesKeep the screen of your device on
Ingredients
- For the Chicken:
1 1 whole heritage chicken
4 tablespoons 4 tablespoons unsalted butter
2 tablespoons 2 tablespoons fresh tarragon leaves
3 3 garlic cloves
1 1 lemon
1 teaspoon 1 teaspoon sea salt
1/2 teaspoon 1/2 teaspoon black pepper
1 tablespoon 1 tablespoon olive oil
- For the Roasting Pan:
1 1 onion
2 2 carrots
2 2 celery stalks
240 ml 1 cup chicken broth or white wine
Equipment
Roasting pan with rack- Meat thermometer
- Basting brush
Directions
- Prepare the Chicken:
- Set your oven to 190°C (375°F) and allow it to preheat while you prepare the chicken.
- Pat the heritage chicken dry with paper towels.
- In a small bowl, mix the softened butter with tarragon, garlic, lemon zest, salt, and pepper.
- Carefully loosen the skin over the chicken breast and thighs with your fingers. Spread half of the tarragon butter mixture under the skin, ensuring it’s evenly distributed.
- Rub the remaining butter mixture over the entire exterior of the chicken.
- Stuff and Truss the Chicken:
- Stuff the chicken cavity with the lemon halves (after juicing) and some extra tarragon sprigs if desired.
- Truss the chicken legs with kitchen twine to ensure even cooking.
- Prepare the Roasting Pan:
- Place the onion, carrots, and celery in the bottom of your roasting pan to create a bed for the chicken.
- Pour the chicken broth or white wine into the pan.
- Roast the Chicken:
- Place the chicken on a rack in the roasting pan, breast side up.
- Roast in the preheated oven for about 1 hour and 20 minutes, basting the chicken with the pan juices every 20 minutes.
- The chicken is done when the internal temperature reaches 74°C (165°F) in the thickest part of the thigh.
- Rest and Serve:
- Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more flavorful and juicy chicken.
- Serve the chicken with the roasted vegetables from the pan and a drizzle of the pan juices.
What is heritage chicken, and how is it different from regular chicken?
Heritage chickens are traditional breeds that have been raised for generations. They typically have a richer flavor and firmer texture compared to the more common commercial breeds. Heritage chickens are also raised more slowly and often in more natural, free-range environments, which contributes to their unique taste.
