LEMON-TARRAGON CHICKEN

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3 Tbsp. olive oil
3 chicken breast halves, cut into 3 pieces each (9 pieces)
3 cloves garlic
12 new potatoes, cut in half
6 oz. pearl onions, peeled
2 cups one inch pieces of Italian bread, toasted
1 cup frozen peas
1 1/2 lemons, slice one & use the juice of the half
1/2 sprig of tarragon (more or less according to your taste)
Salt & pepper to taste

Preheat oven 350 F, degrees

In a large oven proof pan over medium high heat, heat the olive oil. Pat dry the chicken pieces, sprinkle with salt & pepper and brown them in the hot oil a few pieces at a time. Once the chicken is browned, remove from the pan, put into a dish & set aside.

Put the garlic in the pan & brown. Next, put the chicken back into the pan and place the onions, croutons, potatoes & tarragon around the pieces. Sprinkle the top with salt & pepper to taste. Squeeze the juice of the 1/2 of lemon over the chicken. Take the lemon slices & places them around the pan randomly. About 5-10 minutes before the chicken is done, put the peas in the pan. This will keep them bright.

Bake the chicken for about 25 minutes, or until browned and chicken juices run clear.

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