Tarragon Roast Whole Chicken

This succulent Tarragon Roast Chicken recipe, shared by Hennie Bester, is a mouth-watering, crispy skin and herb-infused meal. The secret? Extra salt for a crispy skin and a squeeze of fresh lemon juice the moment the hot chicken hits the carving board.

Whether you’re firing up the Weber or using a conventional oven, this method ensures every bite is packed with flavor.

Hennie Bester

Tarragon Roast Whole Chicken

This succulent Tarragon Roast Chicken recipe, shared by Hennie Bester, is a mouth-watering, crispy skin and herb-infused meal. The secret? Extra salt for a crispy skin and a squeeze of fresh lemon juice the moment the hot chicken hits the carving board.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: French

Calories: 3180

Ingredients Method Notes

Ingredients

  

• 1 Whole Chicken thoroughly defrosted
• 1 Onion peeled & halved
• 1 Carrot peeled and roughly chopped
• 1/2 cup Fresh Tarragon finely chopped
• 1 Lemon's Juice freshly squeezed
• Olive Oil extra virgin
• 4 tsp Woolworths Chicken Rub
• Salt and Pepper to taste

Method

 

Chicken Prep

1. Preheat your weber to 180℃. While the weber is preheating prep the chicken.
2. Peel the onion and cut it in half.
3. Squeeze the juice from one lemon.
4. Finely chop the tarragon.
5. Peel and roughly chop the carrot.
6. The key to perfect roast chicken is dry skin. Before you continue, use paper towels to pat the chicken until it is bone-dry. This ensures the olive oil and spices stick and the skin crisps up beautifully rather than steaming.
7. The "Under-Skin" Technique: Gently slide your fingers between the skin and the meat at the breast and back. Be careful not to tear the skin.
8. Rub a generous amount (2 teaspoons) of Woolworths Chicken Rub and a portion of the chopped tarragon directly onto the meat under the skin.
9. Oil and Season: Rub the exterior of the chicken with olive oil. Season generously with salt, pepper, and the remaining tarragon on both the "stomach" and "back" sides.
10. Prep the Cavity: Stuff the halved, peeled onion and the chopped carrot inside the chicken. This provides an aromatic base that flavors the meat from the inside out.

Truss the Chicken

1. Cut two long pieces of kitchen string. Lay the chicken on its back with the neck away from you.
2. Run the string under the back, just below the wings. Pull the string up and over the wings, crossing it over the breast to hold them tight against the body. Tie the string.
3. Take the second string, cross it under the breast, and wrap it around the bottom of the drumsticks. Pull the drumsticks together tightly. Tie a secure double knot. Tie the top and bottom strings together with a secure double knot. Trim any excess twine.
4. Season the chicken with two more teaspoons of the Woolworths Chicken Rub. One on each side.
5. If your weber is not ready yet, let the chicken rest until the weber is at 180℃.

Roasting the Chicken

1. Add an extra sprinkle of salt just before it goes onto the heat for maximum crunch. Place the chicken on the Weber (indirect heat) or in the oven. Cook for approximately 1 hour, or until the juices run clear when pierced at the thigh.
2. The "Bester" Secret: As soon as you remove the chicken from the weber/oven—while it is still piping hot—pour over the fresh lemon juice. The heat helps the juice penetrate the skin and infuse the meat with a bright, zesty finish.

Serving Suggestions

1. This fragrant chicken pairs perfectly with savory roasted vegetables and a crisp green salad.

Notes

Always ensure your chicken is fully defrosted before starting for even cooking!