Gravy Recipes

Roast Chicken with Tarragon Gravy recipe

This super simple recipe gives you tender roast chicken and a lovely rich gravy. There's only six ingredients, too - making it one of the simplest Sunday dinners you could ever make.


  • 1 large onion
  • 1 lemon
  • 1 bunch of tarragon
  • 1.5kg chicken
  • 250ml white wine
  • Butter


  1. Thickly slice the onion.

  2. Spread the onion over the bottom of a roasting tin with half of the tarragon.

  3. Put the lemon and the rest of the tarragon into the cavity of the chicken, then put the chicken onto the onion in the tray.

  4. Smear some butter all over the breasts of the chicken, then put the tray into a 200C oven and cook for 1 hour.

  5. Pour the wine into the tray, then cook for another half an hour or until the chicken tests done with a thermometer or skewer.

  6. Remove the chicken from the tray and rest under foil for 15 minutes, then put the tray onto the hob. Remove the tarragon leaves from the tray and skim any excess fat, then let the gravy boil, scraping the edges of the tin to get all the sticky bits off.

  7. To serve, remove the lemon and tarragon from the chicken and carve, then pour the gravy over.

Thicken the gravy using flour if you want to, or add more chicken stock to create gravy. This recipe serves 4.

Author: Laura Young

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Published: February 1, 2012
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Published by Starsol