Poulet Rôti with Tarragon and Garlic
Why this recipe works
- Herbs where they matter: Tucking the tarragon, garlic and lemon butter under the skin seasons the meat directly rather than only flavouring the surface.
- Golden skin: Starting the chicken in a hot oven encourages browning before the temperature is lowered for gentler roasting.
- Simple pan jus: White wine deglazes the roasting tin, turning the browned bits and chicken juices into a quick, glossy sauce.
Get the most out of this recipe
Timing notes
- Rest before carving: Let the chicken rest for the full 15 minutes so the juices settle and the meat carves more cleanly.
- Best served warm: Carve just before serving and spoon over the hot tarragon and garlic jus so the skin keeps some of its crispness.
Ingredient notes
- Use fresh tarragon if possible: Fresh tarragon gives the roast its clean aniseed aroma; dried tarragon is harsher and less fragrant here.
- Choose a dry white wine: A dry white wine keeps the jus savoury and balanced, while sweeter wines can make the pan sauce taste heavy.
Common mistakes
- Do not skip the hot start: The initial high heat helps the skin colour properly before the chicken finishes roasting at a lower temperature.
- Avoid carving too soon: Cutting into the chicken straight from the oven can make the juices run out onto the board rather than stay in the meat.
Ingredient swaps
- Thyme instead of tarragon: Fresh thyme gives a more earthy, less aniseed flavour while still working well with garlic, lemon and butter.
- Alcohol-free jus: Use chicken broth instead of white wine for a savoury pan jus without alcohol.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the chicken dry, then season it all over with the fine sea salt. Crush the black peppercorns with a mortar and pestle (or the bottom of a pan) and sprinkle over the chicken.
- Finely grate the lemon zest, then cut the lemon in half. Finely chop the fresh tarragon leaves and crush the garlic to a paste. Mix the butter with the garlic, tarragon and lemon zest until evenly combined.
- Carefully loosen the skin over the breast and thighs, then push most of the tarragon butter underneath, spreading it as evenly as you can. Rub the remaining butter over the outside of the chicken. Put the lemon halves into the cavity.
- Set the chicken breast-side up in a roasting pan. Roast for 15 minutes, then reduce the oven to 190°C (375°F) and continue roasting for 55 to 65 minutes, until the skin is deeply golden and the juices run clear when the thickest part of the thigh is pierced. If the top is browning too quickly, loosely cover with foil.
- Transfer the chicken to a board and rest for 15 minutes. Carefully pour off and discard any excess fat from the roasting pan, leaving the browned bits and juices behind. Place the roasting pan over a medium heat (or scrape the juices into a saucepan).
- Add the dry white wine and bring to a simmer, scraping up the browned bits. Simmer for 3 to 5 minutes until slightly reduced and glossy, then taste and adjust with a pinch more fine sea salt if needed. Carve the chicken and spoon over the tarragon and garlic jus to serve.
Recipe notes
Tips
- For the best browning, make sure the chicken skin is very dry before seasoning and buttering.
- If you have a thermometer, aim for 74°C (165°F) in the thickest part of the thigh, avoiding the bone.
- If serving vulnerable groups, ensure the chicken is cooked through and the juices run clear, and reheat any leftovers until piping hot.
Substitutions
- Replace Fresh tarragon with fresh thyme for a more earthy, less aniseed flavour.
- Replace Dry White Wine with chicken broth for an alcohol-free pan jus.
Storage
- Refrigerate up to 3 days
- Cool the chicken and jus, then refrigerate in an airtight container. Freeze carved chicken with a little jus to prevent drying out; defrost overnight in the fridge and reheat in a 180°C (355°F) oven until piping hot.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 1h 35min (25min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Côte de Bœuf with Béarnaise Sauce
Côte de bœuf served with warm tarragon béarnaise
Julskinka (Swedish Christmas Ham with Mustard Crust)
Swedish Christmas ham with a mustard and breadcrumb crust
Sunday Roast with Yorkshire Pudding
Roast beef with Yorkshire puddings, potatoes, carrots and gravy
Chuletillas de Cordero al Sarmiento (Lamb Cutlets Grilled Over Vine Shoots)
Lamb cutlets grilled over vine shoots with garlic and rosemary
Porchetta Arrosto con Patate (Italian Roast Pork Belly and Potatoes)
Roast pork belly with potatoes, rosemary and fennel seeds
Conejo al Romero con Alioli (Rosemary Rabbit with Alioli)
Rosemary rabbit served with homemade garlic alioli
Carbonnade Flamande (Flemish Beef and Beer Stew)
Belgian beef and onion stew braised in dark beer
Coronation Chicken Rice Salad
Chilled coronation chicken rice salad with mango chutney
Mixiotes (Steamed Pork Parcels in Chilli Marinade)
Steamed pork parcels in chilli and tomato marinade
Sole Meunière (Butter-Fried Sole with Lemon and Parsley)
Butter-fried sole with lemon and parsley sauce
Sichuan Glazed Salmon
Pan-seared salmon with a sticky Sichuan-style soy glaze
Belgian Beer-Braised Ham with Mustard and Brown Sugar Glaze
Beer-braised ham with mustard and brown sugar glaze
Frango Assado à Portuguesa (Portuguese-Style Roast Chicken)
Portuguese-style roast chicken with garlic, paprika, lemon and olive oil
Garlic and Herb Chicken Bake
Baked chicken thighs with garlic, herbs and white wine
Sautéed Mussels with Herbs
Mussels with garlic, shallots, white wine and herbs
Poulet Rôti with Herbes de Provence (French Roast Chicken)
French roast chicken with herbs and lemon
Moules Marinières (Mussels in White Wine)
Mussels steamed in white wine with garlic and parsley
Maiale al Latte (Pork Braised in Milk)
Pork braised in milk with sage, garlic and lemon
You might also like
Spaghetti alla Carbonara (Roman Pasta with Guanciale and Pecorino)
Roman spaghetti with guanciale, eggs, Pecorino and black pepper
Frango Assado Traybake (Roast Chicken with Lemon and Garlic)
Roast chicken traybake with lemon, garlic, potatoes and onion
Thai Mango Chicken Salad
Thai chicken salad with mango, cucumber and peanuts
Haemul Pajeon (Seafood and Spring Onion Pancake)
Seafood and spring onion pancake with soy vinegar dipping sauce
Chicharrón en Salsa Verde (Pork Rinds in Green Chilli Sauce)
Pork rinds softened in tangy tomatillo and green chilli sauce
Mazagran (Iced Coffee with Lemon)
Iced coffee with lemon juice, ice and a little sugar
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
All-Clad Tri-Ply Stainless Steel Saucepan
- Excellent heat control
- Premium build quality
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
