Our Honey Tarragon Chicken recipe replaces butter with Burleson’s Orange Blossom Honey. The result is a sweeter, juicier roast chicken that still features a delicious, crunchy skin.

We’re big fans of this dish’s pairing of honey and tarragon. The tarragon adds an overall brightness to the ingredients while its licorice flavor accentuates the sweetness of the honey.


  • 1 3-pound whole chicken
  • 1/2 cup Burleson’s Orange Blossom Honey
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 2 tbsp fresh tarragon, minced
  • 1 tsp grated lemon peel
  • 1/2 tsp salt
  • 1/8 tsp pepper


  • 1
    Combine honey, lemon juice, garlic, tarragon, lemon zest, salt and pepper.
  • 2
    Rub mixture onto chicken, carefully rubbing it under chicken skin as possible.
  • 3
    Place chicken on a rack in shallow roasting pan and cook at 325° F for 30 minutes.
  • 4
    Brush entire surface of chicken again with honey mixture.
  • 5
    Roast an additional 20-30 minutes more, or until leg bone moves freely and juices run clear, basting every 10 minutes.
  • 6
    Allow to stand 10 minutes before carving.
  • 7
    Makes 4 servings.
  • 8
    Optional serving suggestion: Remove excess fat from pan and deglaze pan drippings with 3/4 cup. water. Pour into a small saucepan and boil 1 minute. Add 2 tbs of white or red wine, salt and pepper to taste, and continue to boil mixture until slightly thickened. Serve over carved chicken.