Roasted Terragon Chicken with White Wine Cream Sauce
EBT-Friendly: 80% of ingredients
Made by The Palmer’s Kitchen
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Cook Time: 1 hour 30 minutes
This elegant roasted tarragon chicken feels restaurant-worthy while using simple ingredients and techniques. The chicken is roasted with rosemary and garlic until golden and juicy, then finished with a rich white wine cream sauce infused with fresh tarragon and butter. Served alongside tender green beans, it’s a comforting meal that’s perfect for family dinners or special occasions.
Ingredients:
For the Chicken
- 1 3 1/2 lb whole chicken (giblets removed)
- 1 tbsp kosher salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 tbsp fresh rosemary (finely chopped)
- 4 rosemary sprigs
- 2 cloves garlic (grated)
- 1 lemon (halved)
- 12 ozs fresh green beans
For the White Wine Tarragon Cream Sauce
- 1/2 cup dry white wine
- 1 tbsp sherry vinegar
- 1/2 cup low-sodium chicken stock
- 1/3 cup heavy cream
- 1/4 cup fresh tarragon (finely chopped)
- 2 tbsp unsalted butter (cold)
- flaky sea salt
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Preheat the oven to 425°F.
- Pat the whole chicken dry with paper towels and place in a roasting pan or large oven-safe skillet.
- In a small bowl, combine kosher salt, black pepper, paprika, fresh rosemary, and grated garlic. Rub the mixture all over the chicken.
- Place a few sprigs of rosemary and half of the lemon inside the cavity.
- Roast for 60–75 minutes, or until the thickest part of the thigh reaches 165°F.
- While the chicken roasts, bring a pot of salted water to a boil. Add the green beans and cook for 4–5 minutes until tender-crisp. Drain and set aside.
- Transfer the cooked chicken to a cutting board and allow it to rest for 15–20 minutes.
- Place the roasting pan over medium heat. Add the white wine and sherry vinegar, scraping up the browned bits from the bottom of the pan.
- Cook until reduced by about half, then add the chicken stock, heavy cream, and fresh tarragon. Stir until combined.
- Reduce the heat to low and whisk in the cold butter. Do not boil once the cream has been added.
- Carve the chicken and serve with the tarragon cream sauce spooned over the top. Add the green beans alongside and finish with flaky sea salt if desired.
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