Tarragon Baked Chicken
6chicken breast, with skin and bones.
4 clovegarlic, minced.
1/2 clemon juice
1 tspkosher or sea salt
1 tspwhite or black ground pepper
2 Tbspolive oil
How to Make Tarragon Baked Chicken
- 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.
- 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!)
- Bake uncovered 45 minutes to 1 hour (or when pricked with a toothpick the juices are clear. Skin will be a beautiful golden brown.
- 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.
- 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.