Astronaut Chicken with Lemon and Tarragon, Baked in a Bag
A whole chicken marinates in a lemon-tarragon blend right inside a bag, then roasts slowly to an amber finish. The film ‘spacesuit’ that traps every drop of juice and aroma is exactly why this recipe got its playful ‘astronaut chicken’ name. The method is genuinely handy: the bag spreads the marinade evenly around the bird with no extra dishes and no splatter.
Pairing poultry with tarragon is recognizable French classicism. The herb carries a delicate anise-and-grass note that balances the lemon’s tartness and the richness of the chicken skin. The sea salt in the marinade acts as a light brine, leaving the meat juicier from the inside out.
What to Know
- Use a good food-grade bag or an oven roasting bag; for the actual baking, move the chicken into a dish or roasting bag, since an ordinary storage bag shouldn’t go in the oven.
- A long roast at 350°F gives tender meat, but to get the skin truly golden, raise the temperature or switch on the broiler for the last 15 to 20 minutes.
- Fresh tarragon can be swapped for dried (use about a third as much), and you can replace part of the lemon juice with zest for a brighter aroma.
- Check doneness in the thickest part of the thigh: the juices should run clear.
Serve the chicken hot with roasted potatoes or a green salad. Cold, the meat is excellent the next day in a sandwich or salad.
Part of French cuisine — 22 more recipes in the section.
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Ingredients
Instructions
Using a blender, combine the juice of 2 lemons with the tarragon leaves and salt.
Place the chicken and the green lemon mixture in a plastic bag. Shake well so the marinade coats the bird evenly.
Put the chicken in the bag in the refrigerator for 2 hours.
Heat the oven to 350°F and roast the chicken for 3 hours, until golden.
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