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
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
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Preheat the oven to 350 degrees
(I use the convection roast setting. You can use the regular setting and bake for additional 10 minutes)
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Cool the melted truffle butter slightly. Add the tarragon, garlic, salt, and black pepper. Mix together to form a loose paste.
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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.
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Using your fingertips, gently loosen the skin on the breast. Try not to break the skin.
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Use the tarragon, garlic paste to rub under the skin and all over the chicken, including the inside of the chicken.
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Place the baking dish in the preheated oven. Roast the chicken for one hour. Internal temperature should reach 170 degrees.
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Remove the chicken from the oven and cover loosely with aluminum foil. Let sit for 15 to 30 minutes before cutting.
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Cut up the chicken and serve it with some of the pan drippings and your favorite side dish.
Recipe 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. Â 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!
