Get ready to transform your ordinary dinner into a culinary masterpiece with this irresistible Lemon and Tarragon Chicken Traybake! Imagine tender, golden-brown chicken thighs nestled alongside crispy roasted potatoes, infused with the bright, zesty essence of fresh lemons and the delicate, aromatic touch of tarragon. This one-pan wonder isn't just a meal - it's a flavor explosion that will transport your taste buds straight to the French countryside, all while keeping your kitchen cleanup to an absolute minimum!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 lemons, sliced
- 2 tablespoons fresh tarragon, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 pound baby potatoes, halved
Instructions
- Preheat the oven to 425°F (220°C). Ensure the rack is positioned in the middle of the oven for even cooking.
- Wash and halve the baby potatoes. Pat them dry with paper towels to ensure they roast crispy.
- In a large mixing bowl, combine olive oil, minced garlic, chopped fresh tarragon, salt, and black pepper. Mix well to create a herb-infused marinade.
- Add chicken thighs to the bowl and coat them thoroughly with the herb marinade, ensuring each piece is well seasoned.
- Arrange the halved baby potatoes in a large roasting tray or baking sheet, creating a single even layer.
- Place the marinated chicken thighs on top of the potatoes, skin side up for crispy skin.
- Distribute lemon slices around and between the chicken and potatoes, which will infuse the dish with bright, citrusy flavor.
- Roast in the preheated oven for 35-40 minutes, or until chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Remove from oven and let rest for 5-10 minutes before serving to allow juices to redistribute.
- Garnish with additional fresh tarragon if desired, and serve hot directly from the traybake.
Tips
- • Pat your potatoes completely dry before roasting to ensure they get that perfect crispy exterior. • Use bone-in, skin-on chicken thighs for maximum flavor and juiciness. • Don't overcrowd the baking tray - give ingredients space to roast, not steam. • Let the dish rest after cooking to allow juices to redistribute, keeping the chicken incredibly moist. • For extra flavor, crush some of the roasted garlic cloves and mix into the chicken juices before serving. • Fresh tarragon makes a huge difference - avoid dried herbs if possible. • Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C).
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 28g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 140mg
