I planted tarragon this year for the first time. I am struggling to find ways to use it. Maybe just because I haven’t searched enough yet. Do you have any suggestions?
This chicken turned out juicy with a complimentary, not overwhelming, flavor of tarragon even though I used more than the original recipe suggested. The leftovers will be nice to take to work. I served it with garlic and asiago mashed potatoes with a salad.
Oven Roasted Chicken with Lemon and Tarragon
- 1 lemon
- 6 chicken thighs
- 1 tsp kosher salt
- Freshly ground pepper
- 4 sprig (4-inch) fresh tarragon
- 1 head garlic, separated into cloves, lightly crushed with side of knife, and peeled
- 2 tbsp extra-virgin olive oil
Heat oven to 400 degrees F. Cut 6 very thin slices of lemon and remove seeds; juice the remaining lemon and reserve.
Season chicken all over with salt and pepper; arrange in a 13x9x2-inch baking dish, skin side up. Slide fingers under skin of each chicken breast to separate skin from meat; slip a tarragon sprig and lemon slice under skin of each chicken breast. Smooth skin to cover meat. Add garlic cloves to baking dish. Drizzle with olive oil. Pour on lemon juice.
Bake, uncovered, 45 to 50 minutes, basting with pan juices and occasionally turning over chicken and rotating baking dish, until chicken is nicely browned and just cooked through to the bone. Serve with roasted garlic cloves. Spoon pan juices over chicken.
AnnaShortcakes 
I’ve been brainstorming to come up with some new weeknight dinners and then you post this. Thank you! How great that you’ve got fresh tarragon in your garden right now. I’m pretty sure I’ve made a vinaigrette using tarragon and mustard for chicken and then grilled it. Anyway, thanks for helping with my search for new weeknight recipes. I’ll be trying this!
Allison
I am glad I could be helpful! Be sure to let me know what you think.
Chicken with tarragon is a classic combination, thanks for sharing.
I like tarragon in a herb salad (with dill and chervil, remove tough stalks and toss with extra virgin olive oil, lemon juice and salt) or with parsnip puree (even better with home made ravioli stuffed with sea scallops and parsnip puree).
http://stefangourmet.com/2011/12/27/ravioli-with-scallops-and-parsnip/
The herb salad is great as a side to delicate but complex flavored proteins like deer carpaccio or skin-fried sea bass.
Thanks for your suggestions. The ravioli looks so fantastic! I can’t wait to try more tarragon recipes.
Fresh tarragon really is the best. This looks wonderful.
Thanks!
I like tarragon in chicken salad, of course, and in a raw carrot salad 🙂
Are you the Grace Todd I remember from berea? Will Nicely’s friend? Thanks for your comment regardless. I will have to try a nice carrot salad soon!