in this case, it’s a roast tarragon chicken made with only a few steps, and it’s perfect for the fall. with only a few ingredients, this meal paired with root vegetables and bacon is a great way to start off the week and (obviously) make a number of different meals with the leftovers.
the original recipe called for a side of peas cooked in chicken stock, and you’re welcome to peep that recipe and follow their directions!
roast chicken w/ tarragon butter
- 4 chicken thighs with the skin on
- 2 Tbsp. olive oil
- 1 onion, chopped
- 4 slices bacon, cut into small strips
- 1 Tbsp. finely chopped tarragon leaves
- 2 carrots, sliced lengthwise and in thirds
- 2 zucchini, sliced lengthwise and in thirds
- any other veggies you want!
- handful of sugar snap peas
- 1/4 c. butter, softened
- 2 Tbsp. chopped tarragon leaves
- 1 clove garlic
preheat the oven to 400F
to make the tarragon butter: combine the last 3 ingredients in a small bowl, season with salt and pepper and mix well with a spoon.
carefully slide your fingers under the skin of each chicken leg quarter, and spread each with 1 tablespoon of tarragon butter.
heat 2 tablespoons of olive oil in a large fry pan over medium-high heat.
fry the chicken thighs skin side down first, turning once, until golden brown on both sides (2 minutes each side).
remove and place them in a roasting pan.
roast in the preheated oven for 25-30 minutes or until the juice runs clear when pierced.
cover with foil and set aside.
meanwhile, steam the veggies until tender. use the remaining oil in the fry pan over medium-high heat to fry the onion and bacon for 3 minutes, or until the onion is soft and the bacon is crisp. add 1 teaspoon tarragon. add cooked veggies. saute until they start to brown.