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Categories:
lemons garlic kosher salt tarragon extra-virgin olive oil freshly ground black pepper chicken broth fresh tarragon
Viewed: 42 - Published at: 4 years agoIngredients
- 2 large lemons
- 4 small bone-in chicken breast halves
- 1 tsp. minced garlic
- 1 tsp. kosher salt
- 4 sprig fresh tarragon
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. Freshly ground black pepper
- 1 c. reduced-sodium chicken broth
- chopped fresh tarragon
Method
- Heat oven to 400 degrees F. Cut 1 lemon into very thin slices; juice the other lemon.
- Loosen the skin of the chicken-breast halves.
- Rub flesh underneath with garlic and season with half the salt.
- Tuck a lemon slice and a tarragon sprig under the skin of each breast.
- Secure skin to breasts with toothpicks.
- Place chicken in a shallow roasting dish.
- Drizzle breasts with olive oil and reserved lemon juice.
- Scatter remaining lemon slices over chicken and season skin with remaining salt and the pepper.
- Pour broth around chicken in roasting dish.
- Roast 40 minutes or until chicken is cooked through; remove from oven.
- Turn broiler to high.
- Broil chicken 1 to 2 minutes to crisp up skin.
- Remove toothpicks and garnish with chopped tarragon.
