Tarragon roast chicken with crispy potatoes

Tasty and juicy tarragon roast chicken with crispy potatoes from Australian Women's Weekly.

  • 1 hr 20 mins cooking
  • Serves 4
  • Print


Tarragon roast chicken with crispy potatoes
  • 1.8 kilogram whole chicken
  • 100 gram butter, softened
  • 1 tablespoon finely chopped fresh tarragon
  • 1 clove garlic, crushed
  • 2 sprigs fresh tarragon
  • 1 tablespoon olive oil
  • 4 potatoes (480g), halved


Tarragon roast chicken with crispy potatoes
  • 1
    Wash chicken under cold water; pat dry with absorbent paper. Using fingertips, carefully ease skin away from chicken breasts and thighs.
  • 2
    Combine butter, chopped tarragon and garlic in small bowl.
  • 3
    Place chicken on oiled wire rack in large baking dish. Push butter mixture and tarragon sprigs under chicken skin. Tie legs together with kitchen string. Cover; refrigerate 2 hours.
  • 4
    Preheat oven to 200°C/400°F.
  • 5
    Rub chicken with oil; season. Place potatoes around chicken; roast, uncovered, 20 minutes.
  • 6
    Reduce oven to 180°C/350°F; roast about 40 minutes or until chicken is cooked. Remove chicken from dish; cover, stand 10 minutes. Roast potatoes further 10 minutes or until browned and crisp.
  • 7
    Serve chicken with potatoes.

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