Looking for a dish that’s bursting with flavor and sure to impress? Look no further than our Lemon and Tarragon Baked Chicken! This delightful recipe combines the zesty brightness of fresh lemons with the aromatic elegance of tarragon, creating a succulent chicken dish that will have your taste buds dancing. Perfect for a weeknight dinner or a special gathering, this easy-to-follow recipe promises juicy, golden-brown chicken that’s as pleasing to the eye as it is to the palate. Get ready to elevate your dinner game and leave your guests asking for seconds!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Chicken pieces
- Lemon juice
- Fresh tarragon
- Garlic
- Olive oil
- Salt
- Pepper
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken cooks evenly and develops a nice golden color.
- In a mixing bowl, combine 1/4 cup of olive oil, the juice of 2 lemons, 2 tablespoons of finely chopped fresh tarragon, and 3 minced garlic cloves. Whisk the ingredients together until well blended.
- Rinse the chicken pieces under cold water and pat them dry with paper towels. This helps to remove any excess moisture, allowing for better browning.
- Place the chicken pieces in a large baking dish. Pour the lemon and tarragon marinade over the chicken, ensuring that each piece is well coated. Season generously with salt and pepper to taste.
- Let the chicken marinate for at least 10 minutes at room temperature. If you have more time, marinating for up to 2 hours in the refrigerator will enhance the flavor even further.
- Arrange the marinated chicken pieces in a single layer in the baking dish. Reserve any remaining marinade for basting later.
- Bake the chicken in the preheated oven for 20 minutes. After 20 minutes, remove the dish from the oven and baste the chicken with the reserved marinade to keep it moist.
- Return the chicken to the oven and continue baking for an additional 15 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
- Once cooked, remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, ensuring that the chicken remains juicy.
- Serve the lemon and tarragon baked chicken hot, garnished with additional fresh tarragon if desired. Pair it with your favorite side dishes for a complete meal.
Tips
- Marinate for Maximum Flavor: For the best results, allow the chicken to marinate for at least 10 minutes at room temperature. If time permits, marinating in the refrigerator for up to 2 hours will deepen the flavors even more.
- Use Fresh Ingredients: Fresh tarragon and lemons will enhance the overall taste of your dish. If you can, avoid dried herbs for this recipe to truly capture the vibrant flavors.
- Baste for Juiciness: Don’t skip the basting step! Basting the chicken with the reserved marinade halfway through cooking will keep it moist and flavorful.
- Check for Doneness: Use a meat thermometer to ensure your chicken is perfectly cooked. The internal temperature should reach 165°F (75°C) for safe consumption.
- Rest Before Serving: Let the chicken rest for about 5 minutes after baking. This allows the juices to redistribute, making each bite incredibly juicy.
- Pairing Suggestions: Serve this dish with roasted vegetables or a light salad to complement the bright flavors of the lemon and tarragon.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
