Roast Chicken Basquaise

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 729.8
  • Total Fat: 36.2 g
  • Cholesterol: 339.9 mg
  • Sodium: 969.9 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 89.4 g

View full nutritional breakdown of Roast Chicken Basquaise calories by ingredient
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Tarragon chicken, very moist and delicious Tarragon chicken, very moist and delicious
Number of Servings: 4


    4lb roasting chicken
    salt and pepper
    1/4 cup butter, softened
    4 sprigs fresh tarragon or 2 tsp dried
    2 cups chicken stock
    1 tsp cornstarch
    1 green pepper
    1 red pepper
    2 tbsp oil
    12 small pearl onions, peeled
    1 tbsp chopped parsley


Wipe the inside of the chicken with a damp cloth. Do not wash it as it hinders browning. Season the bird on the inside only. (if you season on the outside it will prevent browning and will make the bird dry)

Spread the chicken with half the butter and place the other half of the butter inside the bird with the tarragon. Place breast side up in a roasting pan with half of the chicken stock. Cover loosely with foil and roast in a hot oven(400) for 1 1/4 hours or until tender. Baste every 20 minutes, turning the bird each time (on its side then on its breast then on the other side and then on its breast) This ensures browning all the way around the bird.

Check to make sure it is cooked through. A frozen bird will take longer to cook.

When it is finished take the chicken from the oven and let it stand 10-15 minutes in a warm place then carve.

If the juices left in the pan haven't cooked down to a glaze, simmer on top of the stove until the juices reduce and become sticky. Add the remaining chicken stock and deglaze the pan by scraping the bottom of the pan. Strain into a small sauce pan.

In a small bowl combine the corn starch with 1 tbsp of water until dissolved and whisk into the gravy. Bring to a boil, stirring continuously until the mixture thickens; simmer for 2 minutes. Adjust seasoning to taste and keep hot.

Cut the cores from the peppers and remove seeds. Cut flesh into strips and blanch. Heat the oil in a pan and add the onions; cook over medium heat for 8 minutes, or until lightly brown. Stir in the peppers, cover and cook for 3-4 minutes over low heat or until the peppers are just tender. Salt and pepper to taste and stir in the parsley.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user CMCRISWELL.

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