Paprika Herb Roasted Chicken with Tarragon Chive Cream Sauce

Ingredients:

For the Chicken:

• 1 whole chicken (about 4 lbs), spatchcocked or cut into pieces

• 3 tbsp olive oil (or melted butter)

• 2 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 lemon, cut into wedges

For the Tarragon Chive Cream Sauce:

• 2 tbsp unsalted butter

• 2 shallots, finely minced

• 3 cloves garlic, minced

• ½ cup dry white wine (or chicken stock)

• 1 cup chicken stock

• 1 cup heavy cream

• 2 tsp Dijon mustard

• 2 tbsp fresh tarragon, chopped

• 2 tbsp fresh chives, chopped

• Salt & black pepper, to taste

• Squeeze of lemon juice (to brighten)

Instructions:

1. Prepare the Chicken:

   • Preheat oven to 400°F (200°C).

   • Pat chicken dry. Rub with olive oil, paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper.

   • Arrange on a roasting pan with lemon wedges tucked around.

2. Roast:

   • Roast 50–60 minutes (depending on size) until golden and internal temperature reaches 165°F (74°C).

   • Let chicken rest 10 minutes before carving.

3. Make the Sauce:

   • In a skillet, melt butter over medium heat. Add shallots and garlic, sauté 2–3 minutes.

   • Deglaze with white wine, scraping up browned bits. Simmer until reduced by half.

   • Stir in chicken stock and cream. Let simmer gently 5–7 minutes until thickened.

   • Whisk in Dijon, tarragon, and chives. Season with salt, pepper, and lemon juice.

4. Serve:

   • Carve chicken and spoon tarragon chive cream sauce generously over the top.