Roast tarragon chicken with white wine gravy


Roast tarragon chicken with white wine gravy

Prep Time: 20 Mins Cooking Time: 1 Hour 20 Mins Total Time: 1 Hour 40 Mins


  • 1 bunch fresh tarragon, finely chopped
  • 100g butter, at room temperature
  • 2 (about 2kg each) whole fresh chickens
  • 1 lemon, halved
  • 1 whole garlic bulb, cloves removed, peeled
  • 250ml (1 cup) dry white wine
  • 500ml (2 cups) chicken stock
  • 1 tbs plain flour


  1. Preheat oven to 200°C. Combine the tarragon and butter in a bowl. Run your fingers under the skin of each chicken to loosen and create a pocket. Press three-quarters of the butter mixture into the pockets and spread evenly. Rub the remaining butter mixture over the chickens. Divide the lemon and garlic between the cavities. Place in a large roasting pan.
  2. Roast the chickens in the oven, basting with the pan juices halfway through cooking and covering the breasts with foil if necessary to prevent overbrowning, for 1 1/4 hours or until the chickens are golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer the chickens to a large serving platter and cover with foil. Set aside for 15 minutes to rest.
  3. Meanwhile, skim the surface of the pan juices to remove excess fat, reserving 1 tablespoon of fat. Place the roasting pan containing the pan juices over medium heat. Add the wine and bring to the boil. Boil for 3 minutes or until reduced by half. Add the stock and bring to the boil.
  4. Combine the flour and reserved fat in a small bowl. Gradually add the flour mixture to the stock mixture, whisking constantly, until the gravy thickens slightly. Add any juices from the serving platter to the gravy and whisk to combine. Transfer to a serving jug and cover to keep warm.
  5. Carve the chickens and serve with the gravy.