Tarragon Honey-Glazed Chicken

One of my friends recently received a promotion at work, and I wanted to prepare a celebratory meal for the occasion. I also wanted to try out a new roasted chicken recipe I saw in the April issue of Better Homes and Gardens. What attracted me to the recipe was the honey glaze, but I was slightly weary of the tarragon, as it’s known to have a rather licorice-y taste which I find unpleasant. My hope was to give the tarragon a whirl but to have my friend there to help me eat it if the licorice taste was too commanding.

On the contrary, the licorice flavor wasn’t overpowering but rather subtle instead. The tarragon was only added during the last five minutes of roasting. And, the tarragon was subdued by the honey as well. I was quite pleased with the overall taste of this chicken. The recipe includes a sauce that is made from the chicken’s pan drippings with shallots, champagne, and peas. However, we devoured the chicken so quickly that photographing the sauce never entered my mind. I highly recommend this dish for those who want to dip a toe into the licorice-flavored pool without diving in headfirst.

*Honey Roast Chicken with Spring Peas and Shallots (adapted from Better Homes and Gardens)

INGREDIENTS
1 3.5 to 4-lb. chicken
2 tbsp. butter, melted
1/2 tsp. each salt and black pepper
3/4 c. honey
2 tbsp. fresh tarragon, chopped
1 c. peeled and sliced shallots
1 c. champagne
1/2 c. chicken broth
1&1/2 c. frozen peas
1 small lemon, thinly sliced (optional)

INSTRUCTIONS
1. Preheat oven to 375 degrees. Rinse chicken cavity; pat dry with paper towels. Tie legs together with kitchen string or a strip of cheesecloth. Place in shallow roasting pan. Brush with melted butter; sprinkle with salt and pepper. Roast uncovered for 1 hour 15 minutes to 1 hour 45 minutes until chicken is no longer pink (180 degrees internal temperature).

2. Brush chicken with half the honey and half the tarragon, and roast for an additional five minutes until honey forms a golden brown glaze.

3. Remove chicken from pan and tent with foil. Transfer pan drippings into large saucepan on stove top. Add shallots, champagne, broth, and remaining honey. Simmer, uncovered, for 10 to 15 minutes until sauce is thickened and shallots are tender. Add frozen peas and lemon slices (if using), and simmer an additional five minutes.

4. To serve, slice chicken into pieces, ladle slices with sauce, and sprinkle with remaining tarragon. (Better Homes and Gardens suggests topping with additional honey, but I don’t think it needs anymore.)