Tarragon and Lemon Roast Chicken
Recipe GLPR494c7d62d5034f
Tender skin-on chicken pieces roasted with fresh tarragon, bright lemon zest, and sweet fennel in an aromatic wine and stock sauce. A simple yet elegant dish that highlights the delicate anise notes of tarragon paired with citrus brightness.
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Ingredients
4 pounds skin-on, bone-in chicken pieces
1 tablespoon extra-virgin olive oil
Sea salt and cracked black pepper to taste
10 small sprigs fresh tarragon
1 tablespoon finely grated lemon zest
3 cloves garlic, thinly sliced
2 fennel bulbs, trimmed and thinly sliced
1/2 cup dry white wine
1/2 cup unsalted chicken stock
Lemon wedges for serving
Directions
Preheat your oven to 350°F. Pat the chicken pieces dry and use a sharp knife to score the skin in a crosshatch pattern at 1-inch intervals, being careful not to cut into the meat.
Drizzle the chicken with olive oil and season generously all over with sea salt and cracked black pepper.
Heat a large heavy-bottomed ovenproof pot or Dutch oven over high heat until it is very hot. Working in batches if needed to avoid crowding, place the chicken pieces skin-side down and sear for 6–8 minutes until the skin is deeply golden and crispy. Flip the chicken and cook for another 6–8 minutes until the other side is also well browned. Transfer the cooked chicken to a clean plate.
Reduce the heat to medium. Add the tarragon sprigs, lemon zest, sliced garlic, and sliced fennel to the pot. Stir gently and cook for 2–3 minutes, stirring occasionally, until the fennel softens slightly and the aromatics become fragrant and golden.
Pour in the dry white wine and chicken stock, stirring to release any browned bits from the bottom of the pot. Return the chicken pieces to the pot, neskling them among the fennel and aromatics. Bring the liquid to a gentle simmer on the stovetop.
Transfer the pot to the preheated oven and roast uncovered for 20–25 minutes. The chicken is done when the thickest part of the thigh reaches an internal temperature of 165°F when measured with a meat thermometer, or when the juices run clear when pierced.
Remove from the oven and let rest for 2–3 minutes. Serve the chicken directly from the pot or transfer to a serving platter, spooning the fennel and cooking liquid over the top. Garnish with fresh lemon wedges on the side.
