Roasted Mustard Tarragon Chicken

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editoriales

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Ask Patient
Versión en audio
Agregar a fuentes preferidas en Google

This roasted mustard tarragon chicken is a sophisticated take on the classic Sunday roast, offering a vibrant alternative to traditional gravy. The combination of pungent Dijon mustard and anise-scented fresh tarragon creates a beautiful crust on the bird, while the light, creamy sauce adds a touch of indulgence without being overly heavy. It is a fragrant, savoury dish that fills the kitchen with a wonderful aroma as it roasts to golden perfection.

As a diabetes-friendly main course, this recipe focuses on high-quality protein and fresh herbs to deliver maximum flavour. Serving the chicken with the juices strained into a refined sauce ensures the meat stays succulent and tender. Pair it with steamed seasonal greens and small new potatoes for a balanced, nourishing meal that the whole family will enjoy.

Ingredients for Roasted Mustard Tarragon Chicken

1 chicken (about 1.6kg)
1 bunch tarragon, divided
80ml plus 1 tablespoon Dijon mustard, divided
1 1/2 tablespoons plain flour
300ml de agua
60 ml de crema doble
hilo de cocina

How to make Roasted Mustard Tarragon Chicken

Preheat oven to 218°C with rack in middle.

Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 80ml mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 77°C, 45 minutes to 1 hour.

Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.

Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.

Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.