Tarragon-Lemon Chicken is both delicious and easy. The chicken is marinated mostly with a mixture of tarragon, lemon, and garlic. It is then roasted on high heat which produces very juicy chicken. This dish is so satisfying and perfect for a weeknight meal.
Ingredients for Tarragon - Lemon Chicken:
4 bone-in chicken breasts
4 cloves garlic, minced
1 teaspoon chopped tarragon
3/4 teaspoon Kosher salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 teaspoon lemon zest
You will also need:
- 9" x 13" glass baking dish
- instant thermometer - I have the Taylor Precision Thermometer.
- microplane for zesting - This is the one that I use. Click HERE for more information on it.
- disposable kitchen gloves - I often use disposable plastic food prep gloves when handling chicken and other meat. Click HERE for more information about the gloves that I use.
Time - Saving Tips: The marinade can be made in advance. Also, the chicken should marinate for 4 - 6 hours so you can prepare it earlier in the day and then run out and do your errands.
Let's see what we need.
Now let's cook.
To make the marinade combine all of the ingredients except for the chicken in a small bowl.
Divide the marinade evenly among the piece of chicken. Be sure to get the marinade under the skin as well. Marinate chicken in a covered container for 4 - 6 hours in the refrigerator.
Place the chicken in an ungreased glass baking dish. Roast the chicken in a preheated 425 degree oven for about 30 minutes or an instant read thermometer reads 160 degrees. Try not to over cook or else the chicken will be dry.
Once the chicken is ready it will look a little pale - but it will be juicy! Pop it under the broiler for a couple of minutes to brown and crisp up the skin. Rotate the baking dish while it is broiling.
It's ready! Doesn't this chicken look delicious and juicy? This chicken is so good and the recipe is easily multiplied for extra dinner guests. Give it a try and I am sure you will love it.