A simple and delicious recipe for Chicken using my favorite herb tarragon. Adapted from a Melissa Clark recipe.
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1 whole chicken, patted dry and well-seasoned
1 stick (8 tablespoons) unsalted butter, softened
1 cup finely chopped fresh tarragon.
2 tablespoons Cognac or Brandy
Preheat oven to 400.
In a small bowl, mix tarragon, butter and one tablespoon of Brandy. Use this mixture to cover the cavity and under the skin.
Place chicken breast side up in a roasting pan. Roast in for approximately an hour or until the chicken is at 165 degrees.
Remove chicken from oven. Turn off oven. Pour additional tablespoon of Brandy over the warm bird. Baste with butter and chicken drippings. Place bird back into the oven and let it rest for 15 minutes.