tarragon baked chicken
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
1 Hr 40 Min
Ingredients For tarragon baked chicken
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6chicken breast, with skin and bones.
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4 clovegarlic, minced.
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1/2 clemon juice
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2 Tbsptarragon
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2 Tbsprosemary
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1 tspkosher or sea salt
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1 tspwhite or black ground pepper
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2 Tbspolive oil
How To Make tarragon baked chicken
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1Pre-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.
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2Gently 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!)
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3Bake uncovered 45 minutes to 1 hour (or when pricked with a toothpick the juices are clear. Skin will be a beautiful golden brown.
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4Important: 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.
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5Presentation. 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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