Description
Whole Roast Chicken with Potatoes, Leeks, and Tarragon Mustard Sauce is a comforting dish that invites warmth and togetherness. With its crispy skin, juicy meat, and flavorful veggies, it’s ideal for family gatherings or cozy weeknight dinners. Drizzled with a creamy tarragon mustard sauce, this recipe not only tantalizes the taste buds but also creates cherished memories around the dinner table.
Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 2 lbs Yukon Gold potatoes, quartered
- 2 leeks, cleaned and sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh tarragon, chopped (plus more for garnishing)
- 2 tbsp Dijon mustard
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Grease a large roasting pan with olive oil.
- Pat the chicken dry and rub it with olive oil. Season generously with salt and pepper; stuff the cavity with fresh tarragon.
- Arrange the quartered potatoes and sliced leeks around the chicken in the roasting pan.
- Roast for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C).
- For the sauce, whisk together Dijon mustard, chicken broth, and cream in a saucepan over medium heat. Simmer for about five minutes until thickened; stir in chopped tarragon.
- Let the chicken rest for ten minutes before carving. Serve with roasted vegetables drizzled with tarragon mustard sauce.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the whole roast chicken with vegetables (approximately 300g)
- Calories: 550
- Sugar: 2g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg