Deutsches Hähnchen mit Estragon (Druckversion)
Ein saftiges Brathähnchen mit aromatischem Estragon, ideal für ein gemütliches Familienmahl mit deutschen Wurzeln.
# Zutaten:
→ Poultry
01 -
1 whole chicken (approximately 1.5 kg)
→ Herbs & Spices
02 -
2 tablespoons fresh tarragon, chopped
03 -
1 tablespoon fresh thyme, chopped
04 -
1 tablespoon salt
05 -
1 teaspoon black pepper
→ Vegetables
06 -
2 onions, quartered
07 -
4 carrots, cut into chunks
08 -
4 garlic cloves, minced
→ Fats
09 -
4 tablespoons unsalted butter, softened
10 -
2 tablespoons olive oil
# Anleitung:
01 -
Preheat the oven to 180°C (350°F).
02 -
In a small bowl, mix together the softened butter, tarragon, thyme, salt, and pepper.
03 -
Pat the chicken dry with paper towels and carefully loosen the skin over the breast and thighs.
04 -
Rub the herb butter mixture under the skin and all over the chicken.
05 -
Place the quartered onions, carrots, and minced garlic in the bottom of a roasting pan.
06 -
Place the chicken on top of the vegetables and drizzle with olive oil.
07 -
Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 75°C (165°F).
08 -
Let the chicken rest for 10-15 minutes before carving.
# Hinweise:
01 -
Serve with roasted potatoes or a fresh green salad.
02 -
For added flavor, you can stuff the cavity of the chicken with a lemon and a few sprigs of tarragon.