Tarragon Roast Chicken with Coconut Oil

Tarragon Roast Chicken with Coconut Oil

Warm up your Sunday with this super comforting tarragon chicken roasted with coconut oil from recipe book by Lucy Bee.

Tarragon Chicken Recipe

Tarragon Roast Chicken Recipe


Serves 4

  • 1 chicken, about 1.5kg
  • 50g Lucy Bee coconut oil
  • 1⁄2 lemon
  • 1 large bunch of tarragon
  • Himalayan salt and ground black pepper
Chopped chives, to serve

For the Sauce

  • 6 shallots, finely chopped
  • 1 garlic clove, crushed
  • 150ml white wine vinegar
  • 200ml chicken stock
  • 3 tsp Dijon mustard
  • 60ml single cream
  • 20g chopped tarragon leaves


  1. Preheat the oven to 200°C/400°F/gas mark 6. Prepare the chicken for roasting by rubbing it all over with the coconut oil.
  2. Put the chicken in a roasting tray and place the lemon half and tarragon inside the chicken. Season well, transfer to the oven and roast for 11⁄4–11⁄2 hours, or until the juices run clear when the thickest part of the leg is pierced with a skewer. Remove the chicken from the roasting tray and keep warm.
  3. Place the tray over a medium heat and add the shallots, garlic and vinegar. Cook until softened, scraping any tasty bits from the bottom of the pan.
  4. Add the chicken stock and mustard, stir together and reduce for about 5 minutes. Gradually add the cream and warm through before sprinkling in the chopped tarragon.
  5. Carve the chicken. Serve with the tarragon sauce, sprinkled with chopped chives and accompanied by either Roast Potatoes or Potato and Celeriac Mash and steamed broccoli.

Coconut Oil by Lucy Bee
Coconut Oil Recipe Book

(Quadrille £15)

Photography: Ria Osborne





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