Lemon and Tarragon Chicken

clock 25 minutes + 1 hour 15 minutes bowl Serves 4


  • whole chicken, size 16
  • 90g butter, softened
  • 1 Tbsp dried tarragon, plus extra to serve
  • 1 garlic clove, crushed
  • 1 lemon, quartered
  • 2 spring onions, halved
  • 2 Tbsp plain flour
  • 1/2 cup white wine
  • 1 cup chicken stock
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  • 1. Preheat oven to 180°C.

  • 2. Rinse chicken and pat dry with a paper towel.

  • 3. In a small bowl, using a fork, combine butter, tarragon and garlic. Gently slide fingers under breast skin to loosen, being careful not to split it.

  • Rub half the butter mixture under the skin. Brush remaining butter over the outside of the chicken. Stuff chicken cavity with lemon and spring onions. Place chicken breast-side up in a roasting pan. Pour 1/4 cup water into pan.

  • Bake for 1¼ hours until cooked when tested (juices will run clear).

  • 4. Remove chicken from pan and rest, loosely covered with foil for 10 minutes.

  • 5. To make the gravy, place pan with juices onto stovetop and bring to a simmer. Stir in flour and cook for 2-3 minutes until golden. Remove from heat. Stir in wine, then stock, until smooth. Return to heat and simmer for 2-3 minutes until gravy boils and thickens.

  • 6. Sprinkle chicken with extra tarragon. Serve carved with gravy.

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