Tarragon Roasted Chicken with Easy Béarnaise Sauce
I'm obsessed with this recipe. I love roasted chicken so much, and I'm always trying new rubs or seasonings, and this one is a win! I usually serve it with a whole steamed artichoke, and this effortless Bearnaise sauce makes everything come together. It's sure to impress!
1grapefruit, zested, and juice 1/2you can use a lemon here if you don't have grapefruit
4TbspExtra Virgin olive oil
1TbspRed wine Vinegar
1bunch fresh tarragon
1tspcoarse cracked black pepper
1/2cupmelted butter or ghee
1/2 lemon, juiced
1 tsp extra virgin olive oil
1Tbspfresh tarragon, chopped
Add marinade ingredients to a blender and blend till smooth. Set aside.
Spatchcock your chicken*see website for more details* and put in a roasting pan skin side down. Get a sharp pairing knife and poke some holes all over the chicken. This helps the marinade soak into the meat.Pour a little less than 1/2 of the marinade on the back of the chicken, then flip the chicken skin side up, flatten the chicken by pressing on the breast bone, and pour the rest of the marinade over the skin.
Make sure you cover as much of the chicken with the marinade as you can. Especially between the thighs and legs, and the wings! Sprinkle some extra salt and fresh cracked pepper on the skin, and marinate uncovered in the fridge for at least 24 hours.
Preheat oven to 425ºF.
Insert a probe thermometer into the middle of either breast.
Put chicken in the oven for 15 minutes, then turn IT down to 350ºFStart your sides!
Grab a vessel large enough to fit an immersion blender into (I prefer a wide-mouth mason jar). Slowly melt your butter in the microwave on low. Please do not get it too hot, or you'll end up with scrambled eggs here in a minute. Set butter aside along with your egg yolks, lemon juice, and cayenne.
Put a saucepan over medium-low and heat the olive oil. Add shallot and sweat down for about 10 minutes with a pinch of salt until they are translucent.
Add your vinegar (do not try and smell the sauce at this point or you will choke and almost die - not that I've done this...Narrator: she had). Reduce vinegar by half, turn off the heat and let cool. You can pour it into a separate bowl if you want.
Grab your jar of melted butter and add the egg yolks, lemon juice, a pinch of salt, and the cayenne to the jar. Put immersion blender down to the bottom of the jar, and blend. Voila, Hollandaise.
Slowly pour the shallot vinegar reduction into the hollandaise once it is cool enough not to scramble eggs. Add fresh chopped tarragon and stir. *Tip: we keep ours in an insulated coffee tumbler with the lid on so it stays warm till service*
Pull the chicken out of the oven when your thermometer reaches 165ºF and let it rest for 15 minutes before carving.
Serve with steamed artichoke, roasted potatoes, vegetables, or a salad.