Summer Roasted Tarragon Chicken
March 11, 2026
Simple in preparation, this roasted chicken gets its robust flavour from Schwartz Dried Tarragon and lemon. Enjoy with crispy potatoes and a fresh green bean salad to make it a meal.
Simple in preparation, this roasted chicken gets its robust flavour from Schwartz Dried Tarragon and lemon. Enjoy with crispy potatoes and a fresh green bean salad to make it a meal.
Key products
Instructions
Instructions
- At least 40 mins before you’re ready to cook, take chicken out of fridge and bring up to room temperature. Preheat the oven to 220°C / 425°F / 200°C Fan / Gas Mark 7.
- In a small bowl, mix butter, salt, pepper and tarragon. Place chicken in a deep roasting pan and cover the chicken with the tarragon butter. Stuff the chicken with both lemon halfs.
- Roast in the centre of pre-heated oven for 1 hour and 15 minutes, basting with the sizzling butter a couple of times during cooking.
- While the chicken roasts, boil the potatoes until just tender. Drain and add to a shallow roasting tray with olive oil, garlic cloves and a decent amount of salt and pepper. Mix well and roast for 20 minutes, remove from the oven and lightly crush the potatoes with the back of a spoon and return to the oven for another 20 minutes or until nice and deep golden and crispy.
- Lastly, in a serving bowl, toss the beans with the other ingredients and salt and pepper.
- Once the chicken is deeply golden and the juices run clear, make sure the potatoes are crisp and serve with the green bean salad and some mayonnaise if you like!
- Cooking Tip: Pour some of the tarragon butter/chicken fat over the potatoes half way through cooking and return to the oven for extra indulgent potatoes!
