Weekend Recipe: Roasted lemon tarragon chicken
Roasted Lemon Tarragon Chicken Thighs
This is my favourite way to prepare chicken and makes it into my rotation at least every two weeks. Summer or winter, the French farmhouse flavours of lemon and tarragon are comfort food.
The trick here is to cook until the chicken is falling off the bone and the lemons melt and caramelize offering a delicious burst of flavour. Sometimes I like to throw a few green olives in as well, making it very Provençal style.
Lemon Tarragon Chicken
4-6 chicken thighs, skin on
1 – 1 ½ organic lemons cut into wedges
½ onion, sliced
Salt and pepper
Preheat oven to 400 degrees. Salt chicken well on both sides. In a large casserole or baking place tarragon branches on the bottom – enough to sit chicken on top and then place the chicken. Scatter onion and lemons around and then sprinkle with garlic powder and pepper. Drizzle with olive oil and bake for 1 hour. Enjoy!
Pair with B.C. Chardonnay
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