TARRAGON CHICKEN
I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Provided by Nigella Lawson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
- Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
- Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 48 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 16 grams, Sodium 1037 milligrams, Sugar 0 grams, TransFat 0 grams
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Jefferson Chukwuka
jefferson-c@hotmail.comThis recipe is a keeper! The chicken was moist and flavorful, and the sauce was creamy and delicious. I will definitely be making this again and again.
nanditi sion
nanditi.sion@aol.comI loved the crispy skin on the chicken. The sauce was also very flavorful. I will definitely be making this again.
Nathaniel Williams
williams.nathaniel34@gmail.comThis is a great recipe for a special occasion meal. The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Kafil Uddin
k22@gmail.comThis recipe was a disaster! The chicken was overcooked and the sauce was curdled. I will not be making this again.
Jibon100 Jibon100
jibon100jibon100@yahoo.comI thought this recipe was just okay. The chicken was a bit dry and the sauce was a bit bland. I might try a different recipe next time.
Debelo Abebe
a-debelo@gmail.comThis was my first time making tarragon chicken, and it turned out great! The chicken was juicy and tender, and the sauce was creamy and flavorful. I will definitely be making this again.
Aung Khaing
aung-k@hotmail.frI loved the combination of flavors in this dish. The tarragon and lemon really complemented each other. I will definitely be making this again.
Cecilia Mejia
mejia.c@hotmail.comThis is a great recipe for a quick and easy weeknight meal. The chicken was cooked perfectly and the sauce was flavorful. I will definitely be making this again.
Tuff Gong
t.g@hotmail.frThe chicken was a bit dry, but the sauce was delicious. I will try cooking the chicken for a shorter amount of time next time.
Namugga Shakira
s_namugga@aol.comThis recipe was a bit bland for my taste. I added some extra garlic and lemon juice, and it was much better.
Myat Thu
mt@yahoo.comI thought the tarragon flavor was a bit too strong for my taste, but my husband loved it. I might try using less tarragon next time.
M usman Alam
malam@yahoo.comThis was my first time making tarragon chicken, and it was surprisingly easy! The recipe was well-written and easy to follow, and the chicken turned out perfectly. I will definitely be making this again.
syedani mizan
m.syedani@hotmail.comI've made this recipe several times and it always turns out great. The chicken is always juicy and tender, and the sauce is creamy and flavorful. I love serving this dish over rice or pasta.
Ishmael Mabogoana
ishmael-m20@aol.comThis tarragon chicken recipe was a hit with my family! The chicken was moist and flavorful, and the tarragon sauce was the perfect complement. I will definitely be making this again.