French Tarragon Roast Chicken

READY IN: 1hr 40mins
Recipe by Brian Holley

Easy way to roast a chicken, great taste, with a different style sauce. Cook on a rack over roasting dish and cover with greaseproof paper. Makes a good weekday meal.

Top Review by Weber Guy

I found this recipe on the Le Creuset site. It's awesome and even simpler than this version. Wash & dry the chicken, rub with the EVOO sprinkle w/tarragon, out in dutch oven, put on lid, put in 350F oven and go do something for 2 rto 2 1/2 hours. Meat falls off the bones. Great right way or great for follow on meals. One of the few non-grilled chicken recipes I like.

Ingredients Nutrition


  1. Heat oven to 180c.
  2. Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick.
  3. Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.
  4. Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear.
  5. In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half.
  6. With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.
  7. Remove the bird from the pan and set aside.
  8. Whisk the liquid from the roasting pan into the sauce and add the cream.
  9. Pour some of the sauce over the bird.
  10. Serve the remaining sauce separately.
  11. Serve with boiled potatoes, glazed carrots and runner beans.

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