Honey-Roasted Chicken with Lemon and Tarragon

Name: Honey-Roasted Chicken with Lemon and Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons; 2 tablespoons unsalted butter, softened; 2 tablespoons finely chopped fresh tarragon; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1 (3 1/2-lb) chicken, rinsed and patted dry; 1 head garlic, left unpeeled and halved horizontally; 1/4 cup mild honey; 1 tablespoon olive oil; Special equipment: kitchen string; an instant-read thermometer

Servings: persons

1
Put oven rack in middle position and preheat to 425F.
2
Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons.
3
Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper.
4
Put chicken, breast side up, in a small roasting pan.
5
Starting from neck cavity, work your fingers gently between skin and flesh of breast to loosen skin all the way to thighs without tearing.
6
Put one fourth of tarragon butter under skin of each breast, then rub skin from outside to spread evenly.
7
Starting from large cavity, loosen skin on both sides of cavity with a paring knife (to provide access to thighs), then work your fingers gently between skin and flesh of thighs and drumsticks.
8
Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from outside to spread evenly.
9
Season cavity and skin with salt and pepper, then halve remaining lemon and put inside cavity along with garlic.
10
Tie drumsticks together with kitchen string.
11
Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt.
12
Roast chicken 30 minutes, then brush pan juices and half of honey mixture over chicken and roast 10 minutes more.
13
Brush chicken again with pan juices and remaining honey mixture and continue to roast until thermometer inserted in fleshy part of a thigh (do not touch bone) registers 170F, about 20 minutes more.
14
Transfer chicken to a cutting board and let stand 10 to 15 minutes before carving.
15
Skim fat from pan juices and serve juices with chicken.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lemons, 2 tablespoons unsalted butter, softened, 2 tablespoons finely chopped fresh tarragon, 3/4 teaspoon salt, and more.

Yes, Honey-Roasted Chicken with Lemon and Tarragon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!