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Finished Chicken golden brown and roasted on a wooden cutting board with fennel prawns and a grapefruit cut in half in the background and foreground.

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!
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Prep Time 1 d 30 mins
Cook Time 1 hr 15 mins
Total Time 1 d 1 hr 45 mins
Course dipping sauces, Main Course, Side Dish
Cuisine French
Servings 6 people


  • immersion blender
  • probe meat thermometer


Chicken Marinade

  • 3-4 lb whole chicken
  • 4 cloves peeled garlic
  • 1 Tbsp kosher salt
  • 3 whole cloves or 1/4 tsp ground cloves
  • 1 tsp ground turmeric
  • 1 grapefruit, zested, and juice 1/2 you can use a lemon here if you don't have grapefruit
  • 4 Tbsp Extra Virgin olive oil
  • 1 Tbsp Red wine Vinegar
  • 2 sprigs fresh rosemary
  • 2-3 sprigs fresh thyme
  • 1 bunch fresh tarragon
  • 1 tsp coarse cracked black pepper

Bearnaise Sauce

    Hollandaise Base

    • 1/2 cup melted butter or ghee
    • 3 egg yolks
    • 1/2 lemon, juiced
    • 1 dash cayenne pepper optional

    Shallot Reduction

    • 1 tsp extra virgin olive oil
    • 1/2 cup white vinegar
    • 1/2 shallot, diced
    • 1 Tbsp fresh tarragon, chopped
    • 1 pinch kosher salt



    • 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.

    Cooking Chicken

    • 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 350ºF
      Start your sides!

    Bearnaise Sauce

    • 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*

    Finishing Chicken

    • 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.
    Keyword Bearnaise, chicken, keto, roasted chicken, tarragon
    Tried this recipe?Let us know how it was!