Le Creuset Recipe: Tarragon Roasted Chicken

Tarragon roasted chicken from the United Kingdom, courtesy of Le Creuset
Uses 4 1/2 quart round oven or 5 quart oval oven
Serves 6 to 8

  • A little vegetable oil, for greasing French Oven
  • 4 1/2 pound roasting chicken
  • 1 tablespoon dried tarragon
  • Salt and freshly ground black pepper
  • 2 cups hot chicken stock
  • 1/2 cup double cream
  • 1 tablespoon dried tarragon
  • 2 teaspoons corn flour
  1. Preheat the oven to 350°F. Lightly grease the inside of the oven. Wash and dry the chicken and truss into shape. Grease it lightly all over with vegetable oil and ruba little salt and pepper into the skin. Place the chicken breast side up, in the oven and sprinkle tarragon over the breast and legs.

  2. Cover the dish with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180°F.

  3. Lift out the chicken, cover it with aluminum foil and a clean dish towel and leave to rest for 10 to 15 minutes while making the sauce.

  4. To make the sauce, pour out any excess fat from the oven. Pour the hot stock into the dish and place it over medium heat on the stovetop and bring to a boil. Stir to remove any residues form the bottom, which can be incorporated into the sauce. Once the liquid is boiling, stir in the cream blended with the tarragon and corn flour. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly.

  5. Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken.

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