2 lemons
4 bone-in chicken breasts halves
1 tsp minced garlic
1 tsp salt
4 fresh tarragon sprigs
2 tbsp olive oil
1/2 tsp freshly ground black pepper
1 cup chicken broth
fresh chopped tarragon for garnish, if desired
Heat oven to 400 degrees.
Juice 1 lemon and slice 1 lemon into thin slices.
Loosen the skin on the chicken breasts and rub the fleshy underneath with garlic and sprinkle with half the salt. Tuck a lemon slice and a tarragon sprig underneath the skin of each breast.
Place the chicken in a shallow roasting dish. Drizzle with the olive oil and the lemon juice. Place the remaining lemon slices over the chicken and sprinkle with the remaining salt and the pepper. Gently pour the broth around the chicken.
Roast in the 400-degree oven for 40 minutes or until the chicken is cooked through. Remove from oven and turn broiler to high. Broil chicken for a minute or two to crispen.
Garnish with additional tarragon, if desired.
Yield: 4 servings
1 tsp minced garlic
1 tsp salt
4 fresh tarragon sprigs
2 tbsp olive oil
1/2 tsp freshly ground black pepper
1 cup chicken broth
fresh chopped tarragon for garnish, if desired
Heat oven to 400 degrees.
Juice 1 lemon and slice 1 lemon into thin slices.
Loosen the skin on the chicken breasts and rub the fleshy underneath with garlic and sprinkle with half the salt. Tuck a lemon slice and a tarragon sprig underneath the skin of each breast.
Place the chicken in a shallow roasting dish. Drizzle with the olive oil and the lemon juice. Place the remaining lemon slices over the chicken and sprinkle with the remaining salt and the pepper. Gently pour the broth around the chicken.
Roast in the 400-degree oven for 40 minutes or until the chicken is cooked through. Remove from oven and turn broiler to high. Broil chicken for a minute or two to crispen.
Garnish with additional tarragon, if desired.
Yield: 4 servings
file photo.
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