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Tagine Pasture Raised Whole Chicken with Citrus and Tarragon Recipe

The tagine vessel is one of my favorite cooking tools. Not only do I consider it a bit of an art display in my kitchen, it also has the ability to hold in flavor and moisture due to its cone shape which creates steam to slowly cook the dish. I favor the tagine over other cooking tools such as the Dutch Oven or slow cooker when baking a whole chicken as I find there is better flavor and moisture retention within the dish.

The tagine is also great for slow cooking vegetables, rice, beans and stews. I decided on oranges with the 
Santa Maria Seasoning for this recipe for a combination of savory and sweet which reminds me of Moroccan Cuisine where the tagine is commonly used. The tarragon? I just love tarragon and its the one herb that survived in my garden so far! I hope you enjoy the recipe!


Preheat oven to 350°

Line the bottom of the tagine with 3 sliced oranges. Place tarragon around the oranges. Place the chicken over the oranges. Insert the slices from the last orange into the cavity of the chicken. Apply seasoning and olive oil over the chicken and rub to fully coat.

Cover with tagine lid. Bake for 1.5 – 2 hours, or until internal temperature reads 160°

Start checking the temperature at the one hour mark. Once done, allow to rest for 10-15 minutes covered to complete cooking outside of the oven.

A recipe feature by Michaela Ginn w/ Never Say Never Wellness -

Visit the link above to learn more about Never Say Never Wellness, where you will find articles related to all things health and wellness such as healthy recipes, yoga, mediation, family, friends, self care and the home!


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