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I planted tarragon this year for the first time. I am struggling to find ways to use it. Maybe just because I haven’t searched enough yet. Do you have any suggestions?

This chicken turned out juicy with a complimentary, not overwhelming, flavor of tarragon even though I used more than the original recipe suggested. The leftovers will be nice to take to work. I served it with garlic and asiago mashed potatoes with a salad.

Oven Roasted Chicken with Lemon and Tarragon 

  • 1 lemon
  • 6 chicken thighs
  • 1 tsp kosher salt
  •  Freshly ground pepper
  • 4 sprig (4-inch) fresh tarragon
  • 1 head garlic, separated into cloves, lightly crushed with side of knife, and peeled
  • 2 tbsp extra-virgin olive oil

Heat oven to 400 degrees F. Cut 6 very thin slices of lemon and remove seeds; juice the remaining lemon and reserve.

Season chicken all over with salt and pepper; arrange in a 13x9x2-inch baking dish, skin side up. Slide fingers under skin of each chicken breast to separate skin from meat; slip a tarragon sprig and lemon slice under skin of each chicken breast. Smooth skin to cover meat. Add garlic cloves to baking dish. Drizzle with olive oil. Pour on lemon juice.

Bake, uncovered, 45 to 50 minutes, basting with pan juices and occasionally turning over chicken and rotating baking dish, until chicken is nicely browned and just cooked through to the bone. Serve with roasted garlic cloves. Spoon pan juices over chicken.

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