Epic tarragon roast chicken from The Farm Table (page 275) by Julius Roberts

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Noknifeskills on May 09, 2026

    I roasted the chicken separately to maintain crisp skin. Tucked the garlic cloves under the chicken. I removed the chicken and made the sauce with the drippings. It came together quickly and was absolutely delicious.

  • Alliehipp on March 05, 2026

    So delicious! Put small gold potatoes under the bird along with the smashed cloves of garlic. When the chicken was done cooking, I pulled it out to rest and put the pan with the potatoes and sauce back in the oven for another 15-20 min to finish cooking them through. Served with little gem and radicchio with a Dijon, shallot, champagne vinegar, parsley, and bit of honey vinaigrette. I forgot to snap a pic once it was fully cooked!

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