Recipes

Roasted Terragon Chicken with White Wine Cream Sauce

by StudioLink's Diet.
June 10, 2026
View the Studiolink

EBT-Friendly: 80% of ingredients

Made by The Palmer’s Kitchen

Follow them on:



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:

0.5x
1x
2x
4x
 
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
Shop With Instacart

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Preheat the oven to 425°F.
  2. Pat the whole chicken dry with paper towels and place in a roasting pan or large oven-safe skillet.
  3. In a small bowl, combine kosher salt, black pepper, paprika, fresh rosemary, and grated garlic. Rub the mixture all over the chicken.
  4. Place a few sprigs of rosemary and half of the lemon inside the cavity.
  5. Roast for 60–75 minutes, or until the thickest part of the thigh reaches 165°F.
  6. 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.
  7. Transfer the cooked chicken to a cutting board and allow it to rest for 15–20 minutes.
  8. 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.
  9. Cook until reduced by about half, then add the chicken stock, heavy cream, and fresh tarragon. Stir until combined.
  10. Reduce the heat to low and whisk in the cold butter. Do not boil once the cream has been added.
  11. 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.

Shop The Palmer Kitchen’s Storefront

Leave a Reply