Classic Lemon Tarragon Chicken

By aggiebutch

Chicken breasts are quicker to roast than a whole bird, but the classic, fragrant flavors of lemon and tarragon still permeate this recipe.

Ingredients

• 2 large lemons
• 4 small (10 ounces each) bone-in chicken breast halves, with skin on, but any rib bones removed
• 1 teaspoon(s) minced garlic
• 1 teaspoon(s) kosher salt
• 4 sprig(s) fresh tarragon
• 2 tablespoon(s) extra-virgin olive oil
• 1/2 teaspoon(s) freshly ground black pepper
• 1 cup(s) reduced-sodium chicken broth
• Chopped fresh tarragon, for garnish

Details

Servings 4
Preparation time 15mins
Cooking time 57mins
Adapted from chron.delish.com

Preparation

Step 1

Heat oven to 400 degrees F. Cut 1 lemon into very thin slices; juice the other lemon.

Loosen the skin of the chicken-breast halves. Rub flesh underneath with garlic and season with half the salt. Tuck a lemon slice and a tarragon sprig under the skin of each breast. Secure skin to breasts with toothpicks.

Place chicken in a shallow roasting dish. Drizzle breasts with olive oil and reserved lemon juice. Scatter remaining lemon slices over chicken and season skin with remaining salt and the pepper. Pour broth around chicken in roasting dish.

Roast 40 minutes or until chicken is cooked through; remove from oven. Turn broiler to high. Broil chicken 1 to 2 minutes to crisp up skin. Remove toothpicks and garnish with chopped tarragon.