Tarragon Chicken

Tarragon Chicken


Tangy and bold, this is a simple, health conscious way to make a fabulous tasting bird.  Goes great with rice and steamed veggies!


Two large split chicken breasts (4 pieces)

1 bunch fresh tarragon

2 lemons

Fresh ground black pepper


1 strip of tin foil large enough to hold the chicken plus be able to turn up the sides in order to hold liquid, and pull closed tightly on top



  • Remove any fat from chicken
  • Lightly season with pepper
  • Place the breasts in the center of the tin foil strip. Fold sides up so juices don’t run out
  • Squeeze the juice of 2 lemons over the breasts
  • Lay tarragon sprigs across the chicken to cover
  • Fold the foil together to seal, securing the chicken inside
  • Place the wrapped chicken into:

a baking dish in the oven


an electric cooker


a shallow baking pan in the toaster oven


a fry pan on the stove or hot plate


And bake at 350 for about 45 minutes (or medium heat on the stovetop).

Remove from foil, plate and serve on top of a bed of rice, with a spoon of juice and sprig of tarragon. Toss some steamed veggies on the side


Serves 4









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