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Tarragon chicken from the oven

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Ingredients for 4 servings:

  • 1 roast chicken, at least 1.5 kg
  • 1 tsp cumin
  • 3 allspice berries
  • 1 tsp sweet paprika powder
  • 4 cloves garlic
  • ½ tsp lemon(s), pickled
  • 4 tbsp olive oil
  • 2 tbsp, heaped tarragon, fresh
  • Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 5 hours 40 minutes

Crush the cumin and allspice berries in a mortar and pestle and mix with the other spices to make a marinade. Add salt to the chicken as needed. Wash and dry the chicken, then rub the marinade inside and out. Refrigerate for at least 4 hours. Lightly oil the oven roasting pan and use poultry shears to cut open the breast of the chicken. Flatten the chicken on the roasting pan and place it in the oven, skin-side up. Bake at 180°C for 1.5 to 2 hours. Finally, grill at 220°C until golden brown. Baked potatoes and Mediterranean grilled vegetables are suitable side dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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