Chicken with thyme and tarragon

Name: Chicken with thyme and tarragon - Lia B.
Ingredients: 1 grilled chicken 2 cloves of garlic 1 star anise 1 lemon 1 sprig of fresh tarragon a bunch of fresh thyme salt; pepper

Meat - Chicken with thyme and tarragon by Lia B. - Recipia

The chicken with thyme and tarragon is prepared simply, without adding oil or other spices besides salt and pepper. Lemon zest, garlic, and herbs flavor the meat while the chicken cooks in the oven bag. At the end, the bag is opened, and the chicken stays in the oven for a little longer to brown. QUICK INFO Total time: approximately 1 hour and 40 minutes, excluding preparation time, which is not specified in the original recipe Preparation time: not specified Cooking time: approximately 1 hour and 30 minutes, then an additional 10 minutes for browning Servings: not specified; depends on the size of the chicken and the servings provided Difficulty: easy Recipe type: whole roasted chicken, with thyme, tarragon, garlic, and lemon INGREDIENTS 1 roasting chicken 2 garlic cloves 1 star anise 1 lemon 1 sprig of fresh tarragon 1 bunch of fresh thyme Salt Pepper PREPARATION METHOD 1. Wash the chicken and let it drain. Then, season it with salt and pepper, as needed for taste. 2. Peel the garlic cloves and place them inside the chicken. 3. Peel the lemon. The zest is placed inside the chicken and in its joints. The recipe uses the zest, not the lemon pulp. 4. Wash the thyme and tarragon. Place the herbs on the chicken so that they remain on top during cooking. 5. Place the chicken in an oven bag. Also add the star anise to the bag, then tie the bag and place it in a tray. 6. Puncture the oven bag to allow steam to escape during baking. This step is done before placing the tray in the oven. 7. Leave the chicken in the oven for approximately 1 hour and 30 minutes until cooked. 8. Remove the tray from the oven and tear the bag. Put the tray back in the oven for another approximately 10 minutes to brown the chicken. 9. Before serving, remove the lemon zest and the leaves of thyme and tarragon. These were used for flavoring and are not kept on the plate. WHY I MAKE THIS RECIPE OFTEN It is a practical recipe when I want to cook a whole chicken without adding oil. The chicken is placed in the bag with the flavors, and most of the cooking time happens without needing intervention. The last 10 minutes, after opening the bag, are important for the brown color of the skin. Thyme and tarragon give the chicken a well-defined taste, while the lemon zest makes it fresher. Garlic and anise are used in small amounts to flavor the meat without completely covering the chicken's taste. TIPS The chicken should be left to drain after washing before being seasoned and placed in the bag. This way, the salt and pepper adhere better to the surface. Do not skip puncturing the bag. This step allows steam to escape during baking. The time of 1 hour and 30 minutes is approximate, as mentioned in the basic recipe. The actual duration may depend on the size of the chicken and the oven. For browning, the bag must be torn or carefully opened after the first cooking stage. Continue baking for approximately 10 more minutes, according to the recipe. The lemon zest and herbs are removed before serving. They are not intended for consumption in this recipe. SUBSTITUTIONS The original recipe uses fresh tarragon and fresh thyme, so these provide the specific taste of the dish. If one of them is missing, the final aroma will not be the same. To keep the recipe as close to the original as possible, it is preferable to use the exact ingredients indicated. No alternative for anise is provided. The star is added directly to the bag and removed before serving if it ends up on the plate. VARIATIONS The basic version can be kept exactly as it is: whole chicken, salt, pepper, garlic, lemon zest, thyme, tarragon, and anise. No other ingredients are needed for the chicken to be flavorful. A possible variation depends on the amount of herbs used on the surface of the chicken, depending on how pronounced you want the thyme and tarragon flavor to be. However, the ingredients and steps remain the same. SERVING IDEAS The chicken is served after removing the lemon zest and the leaves of thyme and tarragon. It can be brought whole to the table and portioned later or cut before serving. It is important to remove the star anise before placing the portions on plates. In the same step, check if any pieces of lemon zest or herb leaves remain on the meat. FREQUENTLY ASKED QUESTIONS How long does the chicken cook in the oven bag? The chicken cooks for approximately 1 hour and 30 minutes in the bag. After that, the bag is torn, and the chicken is left for approximately 10 minutes in the oven for browning. Is it necessary to puncture the oven bag? Yes. The bag is punctured before baking to allow steam to escape. This step is part of the original preparation method. Is lemon pulp used? No. In this recipe, lemon zest is used. The lemon is peeled, and the zest is placed inside the chicken and at its joints. When are the thyme and tarragon removed? The leaves of thyme and tarragon are set aside before serving. They are used for flavoring the chicken during baking. Can I leave the chicken in the bag at the end? The recipe calls for opening the bag after approximately 1 hour and 30 minutes and continuing to cook for another 10 minutes for browning. If the bag remains closed, the browning step is not followed according to the original steps. NUTRITIONAL VALUES Exact values cannot be calculated without the weight of the chicken, the amount of meat consumed, and the proportion of skin included in the portion. The aromatic ingredients are used in small quantities and do not make a significant difference at the macronutrient level. As a rough estimate for 100 g of cooked chicken, without added oil, the following can be considered: Calories: approximately 180-220 kcal Protein: approximately 25-30 g Fat: approximately 7-12 g Carbohydrates: approximately 0-1 g The values are influenced mainly by the part of the chicken consumed and the presence of skin. Skinless meat will generally have fewer fats and fewer calories than a portion with skin. For an exact calculation, the weight of the raw chicken, the weight after cooking, and the number of servings would be needed. STORAGE AND REHEATING Leftover chicken should be stored in the refrigerator in a covered container. Since the source does not specify an exact storage time, it is better to consume it as soon as possible after cooking. When reheating, portions should be heated until well warmed through. A whole chicken reheats more slowly and can dry out, so it is more practical to portion it before storage. Lemon zest and herbs should be removed before storage if they have not already been taken out.

Ingredients

1 grilled chicken 2 cloves of garlic 1 star anise 1 lemon 1 sprig of fresh tarragon a bunch of fresh thyme salt
pepper

Chicken with thyme and tarragon

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