Tarragon Chicken

My life is at a very special place these days… I am about to give birth to a creation that  began  growing 17 years ago but has really been forming for 40 years (see About Me... August 2015).

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How am I supporting my self through this time? By being as aware as I can about taking care of my self. Number One is getting the rest I need…. I’m really listening, Frank…. though the intention isn’t always followed by the action. The action of rest, that’s an interesting phrase.

Taking care of our selves absolutely includes eating foods that are wholesome and good. And not processed.

My dear friend (and adopted niece) Nancee is a dietician. And she’s good. Really good. Nancee told me that this  documentary is awesome and I HAVE to see it right away. And I did. And she’s right. The film is Fed Up.

And I completely agree with its message. Get it. Download it. Watch it.

Every time you can, eat food that’s straightforward, simple and delicious.  Like this recipe. Enjoy!

I used fresh tarragon as my main flavoring. Using fresh herbs is a great way to boost flavor without needing a lot of extra salt.

You can prepare  this recipe with fresh rosemary or oregano or sage or thyme or parsley, to name a few. In a pinch, use a dried herb, about 1/2 teaspoon, depending on your likes. But I’ve got to tell you, using fresh herbs is what makes this dish come alive.

Add to that the mighty trio of olive oil, fresh lemon and garlic. Add just a bit of salt and freshly  ground black pepper.

Paprika will add more flavor and color to the dish.

If you like, slice a lemon on a greased roasting pan.

Set up the chicken. It”s simply a matter of assembling…

… and baking.

No cooking required. (I mean messing around.)

Print Recipe

TARRAGON CHICKEN

Ingredients:

1 1/2 lbs. skinless boneless  chicken breast

2 T. olive oil

Juice of 1 small lemon or 2 T. lemon juice

2 cloves garlic, minced

1 small  lemon, sliced (optional)

1 T. chopped fresh tarragon

1/2 t. sweet paprika

salt & pepper to taste

Directions:

Preheat oven to 375º.

Rinse and pat dry chicken breast.

Lightly grease roasting pan large enough to fit chicken breasts, leaving space between.  If using lemon slices, lay them down on the greased pan. Place chicken breasts over lemon slices, leaving space between each piece of chicken.

Salt and pepper chicken breast followed by olive oil and lemon juice.

Distribute garlic over each piece.

Sprinkle paprika followed by fresh tarragon over each breast.

Roast in oven for 25 minutes. Chicken should be just cooked through. (I check by cutting one in half.  That’s the easiest way.)

Remove from oven and loosely tent with a piece of aluminum foil for 5 minutes.

Serves 3-4.