Baked Tarragon Chicken. Flavorful, juicy, yummy baked goodness. Simple, but it takes about 1 1/2 hours to bake it.
Baked Tarragon Chicken
Hi. It’s Lois in the kitchen. Tarragon is one of my favorite spices; I especially like it with chicken. This recipe takes a little preparation time, but it is really worth it. It’s moist and flavorful.
Baked Tarragon Chicken takes about 15 minutes to prepare and then 1 1/2 hours to bake. It’s perfect for a family gathering or a simple cold-weather or rain day meal. Sauté your vegetables for a few minutes to caramelized the vegetables. It makes such a difference in the flavor.
What You Need
Buy the best tools and equipment you can afford. Hopefully, your kitchen tools and appliances will last you a lifetime. You’ll need knives, a cutting board and a Dutch oven or roasting pan.
Baked Tarragon Chicken Recipe
Baked Tarragon Chicken
- 2 tablespoons olive oil
- 1 medium onion (sliced)
- 4 medium carrots (sliced in rounds or chunks)
- 2.5 to 3 pound fryer chicken
- 1 tablespoon snipped fresh tarragon (or 1 teaspoon dried tarragon leaves)
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Heat the oil in a Dutch oven, add the onion slices and cook until transparent.
Add the carrots and continue sautéing until the carrots start to brown.
Remove the vegetables to a plate.
Put the chicken in the Dutch oven and sprinkle with the tarragon, salt and pepper.
Arrange the onions and carrots around the chicken and put the pan in the oven. Bake at 350F degrees for about 1 1/2 hours until when you poke the chicken the juices run clear and the internal temperature has reached 165F degrees.
Let the chicken rest for 5-10 minutes before slicing and serving.
NOTE: Do not poke the chicken to test doneness until at least one hour has passed or it will be too dry.
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Baked Tarragon Chicken Nutrition
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