One look at this perfectly browned roasted chicken when it’s out of the oven and you will be sure to pinch a piece of it and pluck it into your mouth. And I won’t blame you. After all, you will be drooling from that aroma of the nutty sweetness of nutmeg coupled with the bittersweet flavor of tarragon and sweet fennel that has been permeating throughout the house. The chicken is very tender and juicy and will be a new favorite of anyone who eats it.
The original idea for a nutmeg seasoned chicken was from a Weber grill book. I remember being skeptical about adding the flavor to grilled chicken. It was a great recipe. Since making their version of the grilled chicken, I have worked diligently to create this recipe. Some notable differences – the fresh tarragon, fresh grated nutmeg, and addition of fennel. These changes took the flavor profile to another level. Also I normally roast it in the oven, but it can be easily grilled over indirect heat – whole or butterflied.
Note that bake time will vary even when you cook it in the oven. I like to take the chicken internal temperature to 175 degrees – recommended safe temperature for chicken starts at 165 degrees. Also the oven temperature will determine how long to cook – I use a lower temperature at 350 degrees so for my four pounder, I was able to achieve 175 degrees in just under 1 1/2 hours.
I hope you will try this recipe and enjoy it as much as we do. Happy Cooking!
Nutmeg, Tarragon Roasted Chicken
The ultimate flavor packed roasted chicken recipe. An easy entree that is fit for any day or holiday dinner table.
- 4 pounds chicken (1 whole chicken) Remove and reserve any included giblets for another use.
FOR THE MARINADE:
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon fresh tarragon leaves finely chopped
- 5 cloves garlic crushed
- 3 teaspoons sea salt or kosher. Adjust for your diet.
- 3 teaspoons granulated sugar
- 2 teaspoons freshly grated nutmeg
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fennel seeds
Preheat oven 350F. (I used the roast setting).
MAKE THE MARINADE:
In a small bowl, add all the marinade ingredients. Use a small spoon to mix together to form a lose paste.
SEASON THE CHICKEN:
OPTIONAL: rinse and dry chicken thoroughly.
Place the chicken on a sheet pan lined with parchment paper.
Place the chicken on the lined sheetpan.
Use the marinade to season the chicken thoroughly, including inside the cavity.
Bake/roast the chicken until it reaches 175 degree internal temperature (or your prefered temperature – no less than 165 degrees). I baked my 4 pounder for 1 1/2 hours.
Remove the chicken from the oven and tent loosely with aluminum foil. Rest for 10 to 15 minutes before cutting.
Plate and serve with your favorite side dish. [See recommended sides in notes section]. Enjoy!
Video Tutorial available – link in summary.
I served this recipe with: