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Lemon-Tarragon Chicken Recipe

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This recipe for Lemon-Tarragon Chicken, by , is from Phi Sig Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheya Dowden
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lemon
4 (8- to 10-ounce) chicken breast halves with skin and bones
1 teaspoon(s) kosher salt
Freshly ground pepper
4 (4-inch) sprig(s) fresh tarragon
1 head(s) garlic, separated into cloves, lightly crushed with side of knife, and peeled
2 tablespoon(s) extra-virgin olive oil

Optional: steamed carrots

Directions:
Directions:
Heat oven to 400 degrees F. Cut 4 very thin slices of lemon and remove seeds; juice the remaining lemon and reserve.

Season chicken all over with salt and pepper; arrange in a 13x9x2-inch baking dish, skin side up. Slide fingers under skin of each chicken breast to separate skin from meat; slip a tarragon sprig and lemon slice under skin of each chicken breast. Smooth skin to cover meat. Add garlic cloves to baking dish. Drizzle with olive oil. Pour on lemon juice.

Bake, uncovered, 45 to 50 minutes, basting with pan juices and occasionally turning over chicken and rotating baking dish, until chicken is nicely browned and just cooked through to the bone. Serve with roasted garlic cloves. Spoon pan juices over chicken. Serve with carrots, if desired

 

 

 

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