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Roast Tarragon Chicken


  • 150 g creamed unsalted butter

  • 1 small Garlic Clove crushed to a paste with a little salt

  • 3 tablespoons chopped Tarragon leaves

  • Salt & Pepper to taste

  • 1.4 kg Chickens such as a Barossa or Kangaroo island

  • 6 sprigs Tarragon

  • Olive Oil

  • 3 tablespoons Brandy

  • Water or dry white wine

  • 200 ml concentrated chicken stock


  • 1.

    Rinse the bird’s cavity, season with salt and pepper and put the 6 sprigs of tarragon inside.

  • 2.

    Combine the chopped tarragon, garlic and seasonings with the butter.

  • 3.

    Working from the neck of the chicken with your fingers carefully loosen the skin from the breast to create a cavity on either side of the breast.

  • 4.

    Work in the butter to cover both breasts.

  • 5.

    Truss the bird with the string.

  • 6.

    Dry the bird with kitchen paper and rub the skin all over with olive oil, salt and pepper.

  • 7.

    Heat some olive oil in a roasting pan and carefully seal the bird on all sides.

  • 8.

    Roast at 180C for 20mins on each breast and then 20mins on its back.

  • 9.

    Remove from the oven and heat the brandy for a moment in a small saucepan, ignite with a match and pour over the bird.

  • 10.

    Shake the pan until the flames die down and cover loosely with foil.

  • 11.

    Leave the chicken for 15mins before carving.

  • 12.

    Transfer the chicken to a warmed platter.

  • 13.

    Scrape up the sediment in the roasting pan using a little water or white wine, add the chicken stock and cook for a minute or two to make a sauce.

  • 14.

    Carve the chicken and serve.

  • 15.

    A rice pilaf makes a good garnish along with a green salad.

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