Tarragon Baked Chicken

Leslie Coleman


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.

★★★★★ 1 vote
10 Min
1 Hr 40 Min


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


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.
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!)
3Bake uncovered 45 minutes to 1 hour (or when pricked with a toothpick the juices are clear. Skin will be a beautiful golden brown.
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.
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.

About Tarragon Baked Chicken

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