Nutmeg, Tarragon Roasted Chicken
The ultimate flavor packed roasted chicken recipe. An easy entree that is fit for any day or holiday dinner table.
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Servings: 6 People
Calories: 364kcal
Equipment
- Sheetpan linced with parchment paper
Ingredients
- 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
Instructions
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!
Notes
Video Tutorial available - link in summary.
I served this recipe with:
Smashed Fingerling Potatoes
Stovetop Roasted Brussel Sprouts
Nutrition
Calories: 364kcal | Carbohydrates: 4g | Protein: 28g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 1266mg | Potassium: 329mg | Fiber: 1g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg