This is an easy recipe with a tremendous amount of rich flavors. When I started experimenting in the kitchen, I came across a tarragon, orange, chicken recipe that was in a Weber cookbook that was gifted to me. To tell the truth, I was a bit nervous to make it because of the tarragon and orange combo. Anyways, it was a hit with my guests. I have now created a new recipe – Truffle, Tarragon, Garlic, Roasted Chicken. Most of all it is very moist and flavorful.
Your comments and feedback are much appreciated. Questions are also welcomed. Thanks.
Truffle, Tarragon, Garlic, Roasted Chicken
- 4 to 5 pounds whole organic chicken
- 2 tablespoons white truffle butter melted
- 1 tablespoon tarragon finely chopped
- 1 tablespoon garlic cloves minced
- 4 teaspoons sea salt
- 1 teaspoon fresh ground black pepper
Preheat the oven to 350 degrees
(I use the convection roast setting. You can use the regular setting and bake for additional 10 minutes)
Cool the melted truffle butter slightly. Add the tarragon, garlic, salt, and black pepper. Mix together to form a loose paste.
Remove the giblets from the chicken and reserve for another use. Rinse the chicken and pat dry. Place the chicken in your choice of baking or roasting pan.
Using your fingertips, gently loosen the skin on the breast. Try not to break the skin.
Use the tarragon, garlic paste to rub under the skin and all over the chicken, including the inside of the chicken.
Place the baking dish in the preheated oven. Roast the chicken for one hour. Internal temperature should reach 170 degrees.
Remove the chicken from the oven and cover loosely with aluminum foil. Let sit for 15 to 30 minutes before cutting.
Cut up the chicken and serve it with some of the pan drippings and your favorite side dish.
The truffle butter instead of regular butter gives this chicken a very rich flavor. (You can substitute regular butter if you like as it will still have a great flavor). Baking the chicken at 350 degrees allows it to get the right browning without being too brown and most of all it comes out very moist.
I like my food well seasoned and I find that one teaspoon of salt per pound of meat works wonderfully. If you are mindful of salt you can reduce to three teaspoons.
I serve this with my Spinach, Cilantro brown rice or you can serve it with pasta as well.