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Thursday, May 14, 2009

Easy Tarragon Baked Chicken

If you don't have Tarragon which I assume you do if you are making this dish, if not, you can substitute Parsley, Chives, Thyme or Chervil for the Tarragon.


  • 8 Chicken Thighs or Drumsticks
  • 2 oz Butter
  • 2 Tbsp Chopped Fresh Tarragon (one Tbsp dried)
  • Salt
  • Fresh Ground Pepper
Preheat oven to 375 F.

You can use boneless chicken if you prefer.  If you want to take the bones out yourself  you just run the knife downward between the bone and the flesh until the bone comes loose.  Gently twist the bone with your hands and it will come out easily.  But, if you are like me, I buy boneless thighs at the market.  And I just rubbed the drumsticks with the seasoned butter.

Soften the butter, work into a paste with a spoon.  Mix in the tarragon and seasoning (salt & pepper).

Divide the butter between all the pieces of chicken, brush onto the cavity side of the meat and secure closed with a toothpick.

Season the outside with Salt and Pepper.

Bake covered with foil for 40 minutes, removing the foil the last 10 minutes.  


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