Melissa Clark, columnist for the New York Times Food section, recently posted a recipe for Roast Tarragon-Cognac Chicken as adapted from a recipe submitted by a reader. Honestly, I knew the recipe would be delicious from the list of ingredients and the simple roasting process. But once I made it and served it for dinner, I quickly realized this recipe turned out one of the best roasted chickens I have ever made. Really.
Tarragon is one of my favorite herbs that I cherish each Spring when it first sprouts from the earth as a perennial herb returning each year as a gift. You might know tarragon from Steak Oscar with asparagus and crab and Bearnaise sauce where tarragon is the key ingredient for the Bearnaise. I do think this roast chicken recipe is best as a Spring dish when tarragon is fresh from the garden with no heavy gravy like a traditional Thanksgiving meal. The pan drippings from this roasted chicken are lighter and brighter.
Check out the original recipe. Or use my recipe with slight changes as shown below.
Spring Roasted Chicken with Tarragon Butter and Cognac