TARRAGON BAKED CHICKEN

Tarragon Baked Chicken image

Provided by Leslie Coleman

Categories Chicken

Time 1h50m

Number Of Ingredients 8

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

Steps:

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.