Tarragon & Mustard Roast Chicken Recipe

Name: Tarragon & Mustard Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 sprigs tarragon, leaves chopped and stalks reserved; 2 onions, cut into large chunks; 2 carrots, cut into large chunks; 3 sticks celery, roughly chopped; 1 head fennel, roughly chopped; 7 tablespoons olive oil, plus more for drizzling; 1 bulb of garlic, roughly chopped (skin and all); 2 (3 lb) chicken; 1 lemon, quartered; 1 tablespoon Dijon mustard, plus 1 extra tsp; 1 ½ cups red wine; 2 cups chicken stock; salt and pepper

Servings: persons

8 sprigs tarragon, leaves chopped and stalks reserved
2 onions, cut into large chunks
2 carrots, cut into large chunks
3 sticks celery, roughly chopped
1 head fennel, roughly chopped
7 tablespoons olive oil, plus more for drizzling
1 bulb of garlic, roughly chopped (skin and all)
2 (3 lb) chicken
1 lemon, quartered
1 tablespoon Dijon mustard, plus 1 extra tsp
1 ½ cups red wine
2 cups chicken stock
salt and pepper

1
Preheat the oven to 400F
2
Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin.
3
Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
4
While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
5
Lay the chickens, breast-side down, on top of the veg.
6
Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil.
7
Roast for 20 minutes.
8
Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
9
Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture.
10
Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
11
Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl.
12
Skim any excess fat from the roasting tin.
13
Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced.
14
Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half.
15
Stir in 1 tsp mustard, season to taste and strain into a gravy boat.

614

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 8 sprigs tarragon, leaves chopped and stalks reserved, 2 onions, cut into large chunks, 2 carrots, cut into large chunks, 3 sticks celery, roughly chopped, and more.

Yes, Tarragon & Mustard Roast Chicken 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!

Tarragon & Mustard Roast Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions