French · Dinner
French Roast Chicken with Tarragon
Bone-in chicken thigh roasted skin-on until golden and crisp, finished with a pan sauce of white wine, chicken stock, and fresh tarragon. Served with roasted potato wedges and scattered tarragon leaves, this bistro-style roast combines herb and shallot flavours in classic French home cooking.
$6
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
489Calories
38.1gProtein
27.8gFat
20.2gCarbs
2.4gSugar
2.9gFiber
522mgSodium
222mgChol
9.9gSat Fat
902mgPotassium
48mgCalcium
2.4mgIron
0.8mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat chicken thighs dry, season with salt and pepper. Toss potato wedges with olive oil, salt and pepper on a roasting tray.
2
Roast
Place chicken skin-side up on the tray with potatoes. Roast at 425°F (220°C) for 35 minutes until skin is golden and internal temperature reads 165°F (74°C).
3
Rest
Transfer chicken to a plate and rest loosely tented with foil for 5 minutes.
4
Reduce
Melt butter in a skillet over medium heat. Add shallot, cook 2 minutes until softened. Pour white wine and deglaze, then add stock and tarragon. Simmer 3–4 minutes until sauce thickens.
5
Plate
Spoon sauce over rested chicken, arrange potato wedges alongside, scatter with tarragon leaves.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz240g, 1.5 bone-in skin-on thighs chicken thigh
- 2 tbsp2 tbsp fresh tarragon leaves
- 22 small shallot
- 2 tbsp2 tbsp butter
- 1/2 cup120ml dry white wine
- 2/3 cup160ml chicken stock
- 11 oz150g, about 1 small potato
- 2 tbsp2 tbsp olive oil
- salt, to taste
- black pepper, to taste
