One of France’s fines herbes and best friend to chicken. I tried my hand at tarragon chicken tonight and really came up with a winner. This was quick, simple and delicious.
I stripped the leaves off 2 big sprigs of tarragon, chopped them fine and mixed them into some butter (I can’t say how much because I’m still suffused with shame from the cream of
mayonnaise broccoli soup). I chopped up another sprig and set aside.
I had three bone-in, split chicken breasts, so six pieces. I put three on each baking sheet, then took a teaspoon of the herbed butter and slipped it under the skin.
I sprinkled the chicken with a little garlic powder, sea salt, pepper, and the remaining chopped tarragon.
Baked at 375 for 30 minutes, then rotated the pans in the oven, and baked another 35 minutes. After taking out, I tented them with foil and let sit while I steamed some green beans, and the roasted sunchokes and brussels sprouts were finishing up.
A kick ass dinner, if I do say so myself. And leftovers to make Ina Garten’s chicken salad Véronique for lunch tomorrow.
Hold that thought.