Tarragon and Lemon Roast Chicken
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/donna-hay
This stress-free dish is based on one of my favorite flavor pairings—golden roast chicken and tarragon. The chicken is simply seared on the cooktop, then placed in the oven to bake with zingy lemon, garlic, fresh fennel
Ingredients
4 pounds skin-on, bone-in chicken pieces
1 tablespoon extra-virgin olive oil
Sea salt and cracked black pepper
10 small sprigs tarragon
1 tablespoon finely grated lemon zest
3 cloves garlic, sliced
2 fennel bulbs, trimmed and sliced
1/2 cup dry white wine
1/2 cup chicken stock
Lemon wedges, to serve
Instructions
Preheat oven to 350 °F. Heat a heavy ovenproof pot or Dutch oven on a stovetop over high heat. Score the chicken skin at regular intervals, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Add to the pot and cook for 6 –8 minutes on each side or until well browned. Remove from the pot and set aside. Add the tarragon, lemon zest, garlic and fennel to the pot and cook for 2 –3 minutes or until golden. Return the chicken to the pot with the wine and stock and bring to a simmer.
Transfer to the oven and roast for 20 –25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment