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)

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)

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.)


61 Comments (+add yours?)

  1. mireia
    Mar 26, 2012 @ 08:53:35

    You’re friend is very lucky, that chicken looks amazing!! The perfect celebration!!

  2. Cher
    Mar 26, 2012 @ 09:06:00

    Beautiful looking chicken & great combination. A little white wine and this would have been undeniably French 🙂

  3. bitsandbreadcrumbs
    Mar 26, 2012 @ 09:07:43

    I used to also be wary of tarragon, but it has surpassed basil as my favorite herb, though it’s not as versatile. Your use of it here sounds delightful and that chicken looks like it wants to jump onto my plate!

  4. brambleoak
    Mar 26, 2012 @ 09:10:37

    OH… that looks so good!

  5. Just A Smidgen
    Mar 26, 2012 @ 09:13:07

    This is definitely a new spin on the roasted chicken recipes I’ve seen. I’m a big fan of tarragon, using it in my chicken soup. It just tastes like spring.. love the champagne as well!

  6. Life is Full
    Mar 26, 2012 @ 09:19:06

    I’ll take the champagne straight, without the sauce, thank you. 😉

  7. JamieAnne
    Mar 26, 2012 @ 09:31:24

    This looks amazing! Glad you had a great reason to make this recipe. Congrats to your friend.

  8. Baker Street (@bakerstreet29)
    Mar 26, 2012 @ 10:09:41

    Congratulations to your friend. I’ve tried this recipe and its a winner. Love your picture. 🙂

  9. Helene (@MasalaHerb)
    Mar 26, 2012 @ 11:17:31

    Omg that looks amazing, I am tempted =P
    I can imagine the soft flavoures of the terragon grilled on the chicken and glazed with honey… Thats a great dish to celebrate! =)

  10. Rufus' Food and Spirits Guide
    Mar 26, 2012 @ 11:58:25

    I was surprised to see this here knowing your anise aversion. This looks wonderful. Glad you liked it.

  11. thekalechronicles
    Mar 26, 2012 @ 12:16:55

    The roasted chicken looks beautifully brown. I agree with your call on not adding more honey — that’s a powerful amount as it is.

  12. Amanda
    Mar 26, 2012 @ 12:42:18

    That looks so delicious! I feel the same way about tarragon, I never use it because I don’t love the flavor, I will have to give this a try.

  13. Sarah, Maison Cupcake
    Mar 26, 2012 @ 13:11:45

    Mmm that looks good. I wish I could get my chickens to go that colour!

  14. Anita Menon
    Mar 26, 2012 @ 14:00:12

    wow. looks so juicy and tempting. Fantastic job.

  15. maha
    Mar 26, 2012 @ 14:08:18

    luks delicious…..nicely done……..

  16. filingawaycupcakes
    Mar 26, 2012 @ 14:39:28

    Did that turn out beautifully or did that turn out beautifully!

  17. TrafficDiva
    Mar 26, 2012 @ 15:14:00


  18. Anna @ the shady pine
    Mar 26, 2012 @ 15:20:03

    Wow this chicken looks absolutely incredible…..love the glaze you’ve used here!

  19. Purely.. Kay
    Mar 26, 2012 @ 15:41:56

    Oh my goodness… this looks divine. I love a good chicken recipe, and this will definitely be added to my list of favorites

  20. thebigfatnoodle
    Mar 26, 2012 @ 16:11:34

    Sounds amazing, and what a simple but beautiful recipe!

  21. Three-Cookies
    Mar 26, 2012 @ 16:31:13

    There’s more champagne than chicken in the broth – happy chicken, happy diners:)

  22. thu
    Mar 26, 2012 @ 18:21:22

    what an awesome friend you are! I was watching reruns of Friends and they were having chicken and turkey for thanksgiving and I had the biggest craving!

  23. Simply Life
    Mar 26, 2012 @ 18:50:25

    wow, that picture just shows that it is bursting with flavor! nice work!

  24. Inger Wilkerson
    Mar 26, 2012 @ 19:00:25

    I understand the licorice reluctance! Beautiful bird!

  25. rondamkisner
    Mar 26, 2012 @ 20:01:09

    That looks very tasty! I grow tons of French Tarragon. (Supposedly it does not come back year-after-year in MN, but my plant does not seem to realize this. Actually, I could harvest some right now!) I make many chickens with tarragon, but this recipe has a nice twist with the honey and the shallots. I might have to give it a try.

  26. JasmyneTea
    Mar 26, 2012 @ 20:04:07

    That looks amazing, I’m not a fan of tarragon either if it isn’t done right, but I bet this went swimmingly!

  27. Audrey Allure
    Mar 26, 2012 @ 20:38:54

    That looks amazing — my mouth is now drooling. Yum!

  28. Necessity is the Mother of Invention
    Mar 26, 2012 @ 22:01:35

    That chicken looks absolutely perfect! And, I don’t mind swimming in that pool of licorice — I’ve even made anise ice cream, and loved it with some hot fudge.

  29. Elaine
    Mar 26, 2012 @ 22:36:01

    Your chicken looks wonderful! It must have been a perfect celebratory dinner.

  30. kyleen
    Mar 26, 2012 @ 22:48:38

    I bet your friend wants to live at your house now, I want some of that chicken! It’s so golden brown and gorgeous.

  31. mykitchenstories
    Mar 26, 2012 @ 22:55:56

    Oh my this chicken looks delicious. I am going to try your honey painting method o9n the chicken I fortuitously have in the oven now!

  32. Nami | Just One Cookbook
    Mar 27, 2012 @ 01:03:15

    Oh my. Your roasted chicken looks peeerfect! It looks really delicious with the beautiful glaze! I love that you used Tarragon – one of my favorite herbs for the meat. 🙂

  33. kitchen flavours
    Mar 27, 2012 @ 01:58:03

    Wow, lucky friend! This roasted chicken spells out YUMMINESS!! Looks really delicious and with gorgeous colour!

  34. Jasline
    Mar 27, 2012 @ 02:33:09

    I wish I have a friend who would roast a chicken for me! And that chicken looks so delicious!

  35. alex
    Mar 27, 2012 @ 05:00:28

    I love tarragon with chicken, it lifts up the subtle taste of the meat. This looks delicious and has made me very hungry! I’ve made a tarragon mustard this week which is great for adding to chicken dishes.

  36. hotlyspiced
    Mar 27, 2012 @ 06:06:54

    What a beautiful looking chicken. I love the golden colour. Those ingredients – honey and tarragon are very interesting. I would love to try this recipe xx

  37. Bam's Kitchen
    Mar 27, 2012 @ 06:16:04

    A whole roasted honey chicken, that is very interesting and a beautiful photograph as well. I like tarragon in vinaigrettes as it is very fresh and with your chicken, even better. I am sure I know why your were not able to get a photograph of it cut up because it vanished before you could get a chance. Take care, BAM

  38. Asmita (@FoodieAsmita)
    Mar 27, 2012 @ 07:38:51

    This looks so delicious! Love the flavors of the honey and tarragon. The chicken looks inviting!

  39. Bizzy
    Mar 27, 2012 @ 07:47:34

    I love Better Homes and Gardens’ recipes. This looks like another really good one.

  40. Kathy
    Mar 27, 2012 @ 07:50:04

    The photo of your chicken looks like it came out of a magazine! Gorgeous!

  41. promenadeplantings
    Mar 27, 2012 @ 11:38:54

    The chicken looks delicious, and what a lovely thing to make to celebrate. I like tarragon, but rarely use it in cooking, as you say it can be overpowering. But you’ve got my interest in this herb all fired up !

  42. sara
    Mar 27, 2012 @ 11:39:37

    This looks lovely – fantastic flavors!! I’ve done lots of roasted chickens, but never with a glaze – sounds really tasty. Yum!

  43. Kristin
    Mar 27, 2012 @ 12:45:24

    That would make some dinner party guests very happy!

  44. Anne@FromMySweetHeart
    Mar 27, 2012 @ 13:01:48

    What an absolutely gorgeous chicken! For as often as I eat it, it’s nice to have a recipe to jazz it up every now and again. And I LOVE tarragon. The sauce sounds wonderful as well!

  45. Dara
    Mar 27, 2012 @ 13:47:18

    This look so delicious! And that photo is magazine quality. Well done.

  46. heathersbytes
    Mar 27, 2012 @ 15:08:41

    That looks like absolute perfection – wow! Lucky friend! 😀

  47. muppy
    Mar 27, 2012 @ 15:51:40

    gosh this looks and sounds incredibly delicious.

  48. Janet Rudolph @ DyingforChocolate
    Mar 27, 2012 @ 17:16:45

    Be still my heart. When I first started to cook (on my own) I used a lot of Tarragon, so did my sister. She even named her first dog Tarragon–a dachshund who soon moved in with our parents. Tarragon and honey. What a great treat–and this chicken looks like you could just pull it off the page and eat it. Fabulous!

  49. Lisa Nocera (@LisaNutrition)
    Mar 27, 2012 @ 18:51:08

    Gorgeous looking chicken and love that it’s so simple to prep too! Have a great week! 🙂

  50. ohfishiee
    Mar 27, 2012 @ 23:15:27

    oh honey! that’s superb, i’d love to have the wing parts

    Latest: Authentic Thai Food outside Thailand!

  51. Terra Baltosiewich (@CafeTerraBlog)
    Mar 28, 2012 @ 00:45:07

    Sounds like a perfect way to celebrate! I love the colors, it looks fantastic:-) I need to work with tarragon more:-) Hugs, Terra

  52. Maureen (@OrgasmicChef)
    Mar 28, 2012 @ 04:53:12

    This is a gorgeous chicken. The color is just magic!

  53. Amy (Savory Moments)
    Mar 28, 2012 @ 07:13:23

    Oh my, this chicken looks wonderful. I just love tarragon and chicken together – they make such a great pairing.

  54. Alana
    Mar 28, 2012 @ 23:37:32

    Wow… WOW! This chicken looks so inviting and warming. I’m so hungry now!!

  55. katyarich
    Mar 29, 2012 @ 10:04:59

    What a beautiful chicken, looks just fantastic!

  56. Baking is my Zen
    Mar 29, 2012 @ 16:38:50

    That’s one good looking chicken…


  57. Mary Hirsch
    Mar 30, 2012 @ 05:20:26

    I do like Tarragon so think I will try this. Lucky colleague at work to share the wealth of your cooking.

  58. reyah
    Mar 30, 2012 @ 12:59:02

    i love your recipe…hope i could have time to try this one day.

  59. Alice
    Mar 31, 2012 @ 11:55:24

    blech, tarragon. thats probably why i dont appreciate it, i dont like licorice. i eat fennel cooked since it only smells like licorice. your chicken looks great though and kudos for using tarragon! 🙂

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