Lemon Tarragon Baked Chicken

Lemon Tarragon Baked Chicken

0 Comments

If you haven’t discovered tarragon yet, this is a great place to start.  It’s a light, sweet herb, and it’s hard to misuse it when paired with a crispy baked chicken and plenty of fresh lemons.

If rosemary is my go-to herb of autumn (rosemary chicken recipe here), then I suppose tarragon would be my go-to herb of early spring.  It has a slight anise (licorice), which makes it perfect as a transitory herb between the Christmas season and the Easter season.

I really must create a whole page on this food blog dedicated to the use of lemons.  Lemons are magical, sunny little things.  Each one contains a world of possibilities and stories.  Each one is a little bundle of perspective.

Pair tarragon with lemons, and you have the perfect layering of complex winter flavor, and sunny summer flavor.  It will get you ready for longer, greener days without completely shocking your system.

Shannon’s Lemon Tarragon Baked Chicken

Preheat over to 400°F

One whole chicken

1/4 cup olive oil

2 teaspoons salt

2 tablespoons dried tarragon

3 lemons, cut into wedges

1 onion, peeled and cut into wedges

Put the chicken in a baking pan without a rack.  Cover it in olive oil, salt and tarragon.  Stuff it with a few onion wedges, and squeeze lemon juice out of about half the lemon wedges onto the chicken.

Bake, uncovered at 400°F for 1 hour 20 minutes, or until cooked through (no red juices running from thigh when pierced).
The skin is crackly and paved with the bumpy stuck-on bits of the deep flavorful herb that tells a story in every bite.

Tarragon is an ancient herb that’s recorded in Greek texts for it’s medicinal qualities.  It arrived in Europe during the Tudor era – think Henry IIIV feasting on ducks and geese covered in tarragon.

Oh he was a SOB, that Henry VIII.  Sometimes I wonder what in the world he was thinking.

Isn’t there always a megalomaniac?  Isn’t there always just one?

Anyhoo, where was I?

A crackly, zesty, herby masterpiece for a Sunday dinner or special occasion.  Don’t forget to submit your pics to my fb page.  Seeing what you cook truly makes my day.

Take care,

Shannon Vavich


Related Posts

Skillet Satay

Skillet Satay

Peanut butter:  It’s not just for jelly. I developed this recipe with ease in mind (there is even a freeze-ahead option), with a slight nod to safety as well.  I don’t have time in my typical day to thread small strands of meat onto skewers, and […]

Ginger-Wasabi Grilled Chicken Tenderloins

Ginger-Wasabi Grilled Chicken Tenderloins

So there are two things you’re going to have to do if you want your chicken breasts to be palatable: Pound them flat Marinate them I know…I know….it’s a pain.  But let’s face it, chicken breasts are NOT ribeye steaks. You will need:  chicken breast […]



Leave a Reply