Chilli, Paprika, Tarragon, & Worcestershire Roast Chicken

Chilli, Paprika, Tarragon, & Worcestershire Roast Chicken

Chilli, Paprika, Tarragon, & Worcestershire Roast Chicken

Hello Everyone! A new month means a new theme on the blog! If you have been following my blog on a weekly basis, you’ll probably know that two months ago I did a series on Healthy Eating, Salad Edition. During that time, I always paired my salads with a yummy roast chicken on the side. So for this month, I thought I’d share with you 4 different marinade recipes that are sure to bring your love for roast chicken to another level!

Tonight, I’ll be sharing a recipe that I kind of just threw together in a few minutes only with the items that I had in my fridge and pantry at that time. I was about to head over to a friend’s house, and I promised that I would cook something for him while he used my face as a canvas to practice his make-up skills. I had no idea what to bring over because I know that he is quite a healthy person. So I decided to roast some chicken breast fillets for us. The chicken I had to buy though because I don’t really eat the breast parts, so I walked over to the grocers and got a fillet each for the two of us. Then when I got home, I basically grabbed some herbs, spices, and basically whatever else I could find that I knew would/could make a nice flavour combination. I didn’t even use any measurements for this as well, I just dabbed in a whole lot of Worcestershire sauce, olive oil, chilli, paprika, and the works. I initially used fresh thyme leaves at the time since that was what I had in the fridge.

Chilli, Paprika, Tarragon, & Worcestershire Roast Chicken Ingredients

To be honest, I wasn’t sure what this would taste like. When we had these breasts fillets (after only having marinated them for about an hour or so), it was simply delicious! My friend really loved it and wanted to grab the recipe off from me too. I remember how he had a hard time trying to pronounce Worcestershire, so he ended up calling it the “Wot-shit-shit” sauce. When he went to the grocers one time, he called me up to ask which section was the sauce shelved at and I told him to ask one of the staff. He didn’t want to only because he didn’t want to ask “excuse me, where is you wot-shit-shit sauce?” Haha! Ever since then, I’ve made this recipe a couple of times for dinner gatherings with friends when I was still living in Sydney – and I’ve also made it for myself to pair with my salads. This was the first time that I had made it for my family and they too love it. I switch out the fresh thyme for fresh tarragon only because the grocers had that instead of thyme – but it tastes just as good!

Chilli, Paprika, Tarragon, & Worcestershire Roast Chicken Ingredients


*plus 4-6 hours of marination, or preferably overnight


  • 2kg whole chicken, washed and cleaned thoroughly
  • 4-5 sprigs of fresh tarragon
  • 1/2 bulb garlic, minced
  • 3 tbsp olive oil
  • 2 tbsp Worcestershire sauce
  • 2 tsp chilli flakes
  • 2 tsp smoked paprika
  • Juice of 1 lemon
  • Butter for basting
  • Cooking twine


  1. Combine all the ingredients, except for the butter, in a large mixing bowl. Mix well until combined. Coat your chicken in the marinade and then leave in the fridge to marinate for about 4-6 hours (or preferably overnight). Remove chicken from the fridge 45-60 minutes before roasting to bring it back to room temperature.
  2. Preheat oven to 230C (450F or gas mark 8). Line a baking tray with aluminium foil and place a rack above it.
  3. Start by making a loop with the twine and fastening it around the stub of the neck. Bring it around the sides and tie a knot at the cavity, then pull it tight around the breast. Now, loop the twine around the drumsticks and tie another knot, tightening it until the legs cross.
  4. Place the chicken on the rack and into the preheated oven for 10-15 minutes. The lover the heat down to 175C (350F or gas mark 4) and continue roasting for an hour and 20 minutes more. Baste the chicken with a little bit of butter at every 20 minute intervals.
  5. Once done, remove the oven and set aside to rest for about 10 minutes before serving. Enjoy!

Chilli, Paprika, Tarragon, & Worcestershire Roast Chicken


– Ally xx


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