tarragon baked chicken

★★★★★ 1
zeeteca avatar
By Leslie Coleman
from Roswell, GA

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
serves 6
prep time 10 Min
cook time 1 Hr 40 Min

Ingredients For tarragon baked chicken

  • 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

How To Make tarragon baked chicken

  • 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.

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