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Tarragon Chicken Directions
837 kilojoules/ 200 calories per serving 2 whole chicken breasts, skin on, about 500g (1lb) each 1 large clove garlic, halved 1 lemon, halved 1 tspn dried French tarragon, chopped Salt
1. Rub chicken breasts on both sides with cut garlic and halved lemon. Very gently loosen the skin from the breast, spread tarragon between flesh and skin.
2. Place chicken on a rack in a roasting dish, squeeze over some juice of the lemon, season to taste with salt.
3. Bake in a 230 Â°C (450 Â°F) oven until chicken is just tender, about 35 minutes. Allow to stand at room temperature for 10 minutes.
4. Remove skin, slice meat off the bone in a single piece from each side of the breast. Serve hot.