Olive Magazine

Roast chicken with wine and tarragon gravy

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

Our best ever Sunday roast: chicken is served with tarragon-infused gravy. Rest the chicken for 15 minutes for a tender, juicy, plate full.


Try this twist on a roast chicken, or make our classic roast chicken recipe here.


  • 1 onion
  • ½ a bunch tarragon
  • 1 lemon
  • whole chicken
  • for basting butter
  •  ½ a bottle white wine, dry


  • STEP 1

    Heat the oven to 200c/fan 180c/gas 6. Put a halved and sliced onion and ½ a bunch of tarragon in a roasting tin.
    Put a lemon half and the rest of the tarragon bunch (keeping back a few leaves) inside the cavity of a whole chicken.
    Smear some softened butter over the breast and season well all over.

  • STEP 2

    Sit the chicken on the onion and cook for 1 hour, then pour in ½ bottle dry white wine and cook for 30 minutes or until the chicken is cooked through.
    Take the chicken from the tin and rest under foil for 15 minutes.
    Discard the tarragon stalks and spoon off the excess fat. Put the tin on the hob and let the gravy bubble up.
    Season, add the reserved tarragon, cook for a couple of minutes then serve with the chicken.


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