Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F.
- Arrange the onions, carrots and celery in the bottom of a roasting pan, drizzle with the white wine.
- Set the roasting rack in the centre of the pan on top of the vegetables and brush the rack with olive oil. This will prevent the chicken from sticking to the rack.
- Place the chicken breast side up on the rack. Sprinkle the chicken all over with the kosher salt and fresh ground pepper. Put the pan in the center of the oven and roast until the juices run clear and an instant-read thermometer reads 165 degrees F. in the thickest part of the thigh. (I usually count on 15 minutes per pound, so for a 4-pound chicken, I check on it after about an hour).
- Once your chicken reaches temperature and is cooked, remove it from the oven and allow it to rest in the pan for 10 – 20 minutes.
- Transfer the chicken to a cutting board and gently place the chicken breast side down so the juices can flow through the breast meat as it rests for another 10 – 15 minutes.
Gravy
- While the chicken is resting on the cutting board, place the roasting pan with the vegetables on a burner on the stove and add the chicken broth and mustard. Simmer gently, scraping up any black bits from the bottom of the pan (you can add a little more chicken stock if needed). Let the sauce simmer for 2 – 3 minutes, then add ½ the butter and continue to cook for 1 minute.
- Remove the vegetables from the pan to a serving plate. Then add the lemon juice, half the tarragon and 1 tbsp of butter. Allow the butter to melt, then transfer the gravy to a serving bowl.
- Turn the chicken breast side up and carve. Rub the remaining butter on the carved chicken breast meat and season with a sprinkling of salt and remaining tarragon.
- Serve with the gravy and the vegetables on the side.
- Enjoy!
Nutrition
Notes
See the post for more information, photos or tips.