Christmas cooking can feel like juggling ornaments—fun, festive, and a little chaotic.
You want a show-stopping centerpiece without spending the day in the kitchen.
That’s where this Christmas Chicken with Creamy Tarragon Sauce shines—crispy skin, juicy meat, and a silky herb sauce that tastes like a winter wonderland.
With a few smart steps, you’ll serve festive magic and still have energy left to untie the ribbon on the leftovers.
Contents
Equipment
Must-haves
- Oven-safe roasting pan or large baking dish
- Instant-read meat thermometer
- Sharp kitchen knife
- Tongs for turning and a carving fork for serving
Nice-to-haves
- Basting brush
- Kitchen twine (to neat-ify the chicken if you’re into fancy poultry).
- Oven mitts or silicone gloves for safe handling
Ingredients
- 1 whole chicken (about 4-5 lb), rinsed and patted dry
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 garlic cloves, minced
- 1 lemon, cut into quarters
- 1 large onion, quartered
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 2 tbsp fresh tarragon, chopped (plus extra for garnish)
Optional extras: a handful of roasted vegetables to keep things festive and colorful. That’s why we’re roasting a whole chicken instead of just drumsticks—more holiday drama, but still manageable.
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry—skin that’s dry bakes up crisper, and soggy skin is not a vibe.
- Rub the chicken all over with olive oil, salt, and pepper. Gently lift the skin and rub some garlic under it for a fragrant, juicy surprise.
- Stuff the cavity with lemon quarters, onion, and the herb sprigs (thyme and rosemary).
- If you like a neater bird, tie the legs with kitchen twine and tuck the wings in. This keeps everything compact so you don’t end up with a wing escape artist.
- Roast in the pan until the thickest part of the thigh reaches 165°F (75°C)—about 60-75 minutes depending on your oven. Baste halfway with pan juices for extra gloss and flavor.
- Remove the chicken and tent with foil. Let it rest 10-15 minutes to keep the juices cozy inside the meat. That’s why you wait—not because you’re nervous, but because you deserve juicy slices.
- Meanwhile, pour off excess fat from the pan, or transfer pan juices to a stovetop pan. Deglaze with the white wine, scraping up all the browned goodness.
- Add the chicken stock and simmer 4-5 minutes to reduce slightly. Stir in the cream and Dijon mustard, then whisk until smooth.
- Stir in the chopped tarragon and lemon juice. Taste and season with a pinch more salt if needed. Keep warm on low heat.
- Carve the chicken and spoon the creamy tarragon sauce over slices. Serve with a side of roasted vegetables or potatoes, and sprinkle extra tarragon on top for a festive green finish.
Good to Know
The key to a lush sauce is deglazing the pan while it’s still hot. Those browned bits are flavor confetti—don’t skip them!
Leftover chicken works beautifully here too—shred it for a quick pasta or toss with the sauce and serve on crusty bread like a holiday sandwich. That’s what I call a win-win.
Tips
- Let the chicken rest fully before carving for juicier slices.
- If you don’t have fresh tarragon, a small amount of dried can work—just add it early so it rehydrates and releases aroma.
- Use a splash of lemon at the very end to brighten the sauce.
Variations
- Swap white wine for dry vermouth or chicken stock if you’re avoiding alcohol.
- Try dill or chives instead of tarragon if you’re not feeling the anise-like licorice note of tarragon.
- For a richer finish, whisk in 1-2 tablespoons of cream cheese or a tablespoon of butter at the end.
- Use bone-in chicken breasts instead of a whole bird for a quicker weeknight version; adjust cooking time to reach 165°F in the thickest part.
Serving suggestions
Pair this festive chicken with crispy roasted potatoes, buttered green beans, and a cranberry relish for that Christmas plate pop. The creamy sauce also doubles as a silky dip for crusty bread—because calories don’t count when you’re celebrating, right?
- Roasted potatoes with rosemary
- Sautéed green beans with almonds
- Cranberry relish or a quick simmered cranberry-apple sauce
