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
A delicious and easy to make roasted turkey breast dressed in truffle butter, tarragon, and garlic. Great for any weekend or special occasions dinner
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Servings: 6 people
Calories: 690kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Enjoy!
Nutrition
Calories: 690kcal | Carbohydrates: 1g | Protein: 57g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 237mg | Sodium: 1793mg | Potassium: 618mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 591IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 3mg
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