Tarragon Baked Chicken

Leslie Coleman

By
@zeeteca

Tired of dry or bland baked chicken? Don't want to add calorie-laden sauces? This recipe produces a fragrant, juicy baked chicken that looks just as lucious as it tastes.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

1 Hr 40 Min

Ingredients

6
chicken breast, with skin and bones.
4 clove
garlic, minced.
1/2 c
lemon juice
2 Tbsp
tarragon
2 Tbsp
rosemary
1 tsp
kosher or sea salt
1 tsp
white or black ground pepper
2 Tbsp
olive oil

Directions Step-By-Step

1
Pre-oven to 325 degrees.
Lightly grease bottom of 13x9" baking dish.
With clean hands, coat each chicken breast all over with olive oil.
Arrange chicken pieces in baking dish.
2
Gently lift a bit of the chicken breast skin and tuck some mincled garlic (plus a rosemary sprig, if desired) under the skin.

Pour lemon juice over the top of chicken breasts.

Sprinkle herbs and spices over tops of chicken breasts. (The more tarragon, the better!)
3
Bake uncovered 45 minutes to 1 hour (or when pricked with a toothpick the juices are clear. Skin will be a beautiful golden brown.
4
Important: Remove dish from oven and immediately cover with foil. Tuck foil into sides and corners of dish to trap steam. Allow chicken to rest for 5 minutes before serving. This ensures that the juices return to the center of each chicken breast!

Option: The chicken bone is easily removed at this point by turning the breast upside down. Bone will easily pull away from meat with one pull.
5
Presentation. Yellow Rice and Steamed Green Beans creates a clorful plate. (Add leftover lemon juice and butter to freshly steamed green beans. Gently turn beans to coat.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy
Hashtags: #baked, #Herb