Roasted tarragon chicken with crispy mushrooms from Dinner in French: My Recipes by Way of France (page 174) by Melissa Clark

  • thyme
  • whole chicken
  • Show all ingredients...

  • EYB Comments

    Seasoned chicken refrigerates at least 1 hour up to 24 hours.

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Notes about this recipe

  • Eat Your Books

    Seasoned chicken refrigerates at least 1 hour up to 24 hours.

  • pattyatbryce on February 18, 2026

    As others have said, this is an easy recipe that comes out perfectly. I did put the lemon halves in the chicken as others did and it helped keep the chicken moist. As Delys77 said, I'd double the mushrooms next time. Excellent dinner.

  • dosojosazules on January 30, 2023

    This came together so nicely. Chicken is super juicy.

  • Delys77 on May 10, 2021

    I was unable to find tarragon so I went with some crushed fennel, but I am sure it would be lovely with tarragon. Took about 50 minutes in my oven at about 425. I would double the the mushrooms. Lastly I also added the lemon to the cavity. Overall very easy and very tasty, especially the mushrooms.

  • tarae1204 on May 28, 2020

    Tarragon and chicken is such a classic French combination, but not one you see often in roast chicken recipes on this side of the pond. This recipe worked perfectly. I made sure to adjust cooking time to my larger chicken. The recipe calls for lemon zest but not the standard "place lemon halves in chicken cavity" move. Knowing Melissa Clark's reliable recipes, I figured this was on purpose in order for the tarragon and mushrooms to shine. But I did use the rest of the lemon in the chicken's cavity while roasting (I did have a big chicken, after all), and no regrets. The flavors harmonized.

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