Lemon Tarragon Chicken With Pan Sauce Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 (3 1/2-4 lb) roasting chickens, cut into quarters
3 tbsp unsalted butter, very soft
1/2 tsp grated lemon zest
1 large lemon , juice of
2 tsp dijon-style mustard
2 tsp chopped fresh tarragon leaves
1 1/2 tsp coarse salt
fresh ground black pepper
1/2 cup canned low sodium chicken broth

Directions:

Heat the oven to 425°F Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.
In a small bowl, mash the soft butter, lemon zest, 1 Tbs. of the lemon juice, the mustard, and the tarragon until well blended and smooth. Stir in 1 teaspoons of the salt and pepper to taste.
Loosen the skin from each chicken piece to create a pocket. Be careful not to tear the skin or peel it away completely. Spread an equal amount of the flavored butter under the skin of each piece. Use your fingers to massage the butter around so that it spreads out as evenly as possible under the skin. Pull the skin back in place over the butter.
Arrange the chicken in a shallow baking pan that can safely go on the stovetop. (An enamel-coated cast-iron pan such as a Le Creuset or a stainless-steel pan would work well.) Sprinkle with the remaining 1/2 teaspoons salt and more pepper. Bake, basting at first with the remaining lemon juice and then the pan juices, until the chicken is browned and cooked through, 55 to 60 minute.
Remove the chicken from the pan and loosely cover it with foil. Pour off the pan juices into a small measuring cup and let them settle until they separate. Spoon off the fat and discard it. Meanwhile, set the baking pan over medium-high heat and add the chicken stock and 1/2 cup water. Bring to a boil, scraping the bottom and sides of the pan to loosen the browned bits. Continue boiling until the sauce is reduced by half. Add the reserved pan juices, taste, and adjust the seasoning. Spoon a little sauce over each piece of chicken before serving.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	206.28 Kcal (864 kJ)
Calories from fat	78.78 Kcal
		% Daily Value*
Total Fat	8.75g	13%
Cholesterol	267.57mg	89%
Sodium	1034.5mg	43%
Potassium	327.74mg	7%
Total Carbs	9.45g	3%
Sugars	0.46g	2%
Dietary Fiber	0.75g	3%
Protein	21.88g	44%
Vitamin C	22.6mg	38%
Vitamin A	3.4mg	113%
Iron	6.1mg	34%
Calcium	23mg	2%

Amount Per 100 g
Calories	118.12 Kcal (495 kJ)
Calories from fat	45.11 Kcal
		% Daily Value*
Total Fat	5.01g	13%
Cholesterol	153.21mg	89%
Sodium	592.36mg	43%
Potassium	187.66mg	7%
Total Carbs	5.41g	3%
Sugars	0.26g	2%
Dietary Fiber	0.43g	3%
Protein	12.53g	44%
Vitamin C	13mg	38%
Vitamin A	1.9mg	113%
Iron	3.5mg	34%
Calcium	13.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Honey-Roasted Chicken with Lemon and Tarragon

Lemons, Unsalted butter, softened, Chopped fresh tarragon and 6 more..
Layered Green Bean-Red Potato Salad

Mayonnaise, White wine vinegar, Sugar and 8 more..
Chicken In A Brick

Chicken , oven-ready (wash and dry), Shallots, peeled and 13 more..
Chicken and Asparagus in a Mustard-Tarragon Sauce

Chicken breasts , cut into pieces and 11 more..
Lamb Rack A LA Francaise

Racks of lamb, Brandy, Dijon mustard, Dried tarragon, Salt and 4 more..
Zingy Chicken Salad With Sour Cream

Chicken breasts, cooked and diced (poached or baked , we ... and 9 more..
Tarragon Swiss Steaks

Vegetable oil, Cube steaks, Onion, diced, Flour, Red wine and 6 more..
Green Beans & Potatoes Dijon

Red potatoes, Green beans, Olive oil, Lemon zest and 6 more..
Zesty Honey-Lemon Dressing

Chopped fresh parsley, Honey, Lemon zest and 6 more..
Potato, Chicken, and Fresh Pea Salad

Fingerling potatoes , cut crosswise into 1-inch pieces and 12 more..