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Ingredients
- 8 good-sized chicken thighs, bone in and skin on
- 1/2 cup french tarragon leaves, picked from stems
- 6 tbsp extra-virgin olive oil
- 20 large garlic cloves, peeled
- 6-8 stems of french tarragon
- Salt and pepper
- 1 cup chicken stock
Method
Preheat oven to 200 degrees. Force a finger between each chicken thigh's skin and flesh to make a pocket don't remove skin entirely. Push a few tarragon leaves into opening and spread over flesh. The tarragon flavours the chicken. Rub each with olive oil and place in an oven dish. Surround thighs with garlic cloves and sprinkle any remaining olive oil on the garlic. Season thigh's skin with salt and pepper and roast for 15 minutes. Add tarragon stems and chicken stock to roasting chicken. Roast for 10 minutes more. Remove and serve.
