Roasted Tarragon Chicken with Potatoes

Name: Roasted Tarragon Chicken with Potatoes
Prep time: 15 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 3 tbsp. unsalted butter, at room temperature; 1 tbsp. chopped fresh tarragon, plus more for garnish; Kosher salt and freshly ground black pepper; 1 (3- to 4-pound) whole chicken; 1 1/2 lb. new potatoes; 1 small head garlic, top 1/4 removed; 1 lemon, halved; 2 tbsp. olive oil

Throw out your old roast chicken recipe, there's a new bird in town.

By Charlyne MattoxPublished: Mar 1, 2026

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roasted chicken served with potatoes and salad on a table

Becky Luigart-Stayner for Country Living

Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

1 hr 30 mins

This easy one-skillet main dish will wow guests at a dinner party but is seriously easy enough to make for the family any night of the week.

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Ingredients

3 Tbsp. unsalted butter, at room temperature
1 Tbsp. chopped fresh tarragon, plus more for garnish
Kosher salt and freshly ground black pepper
1 (3- to 4-pound) whole chicken
1 1/2 lb. new potatoes
1 small head garlic, top 1/4 removed
1 lemon, halved
2 Tbsp. olive oil

Directions

1. Step 1Preheat oven to 425°F with the rack in the lowest position. Combine butter and tarragon in a bowl. Season with salt and pepper. Rub about 2 tablespoons under the skin of the chicken and remaining tablespoon on the outside. Tuck the chicken wings under and tie the legs together.
2. Step 2Toss together potatoes, garlic, lemon, and oil in a large cast-iron skillet. Season with salt and pepper. Turn lemons cut sides up. Top with chicken. Roast, turning the potatoes and rotating the pan once or twice, until the internal temperature on the chicken reads 165°F on an instant-read thermometer, 50 minutes to 1 hour.
3. Step 3Transfer chicken to a cutting board and gently tent with foil; let rest 10 minutes before carving. Squeeze garlic out of skin and chop; discard skin. Squeeze lemons over potatoes. Add garlic to potatoes and stir to combine. Serve garnished with tarragon.