Lemon Tarragon Chicken with Pan Sauce

Lemon Tarragon Chicken with Pan Sauce
Photo by Ben Fink


  • 2 tsp. chopped fresh tarragon leaves
  • ½ tsp. grated lemon zest
  • 3 Tbs. unsalted butter, very soft
  • Juice from 1 large lemon
  • 1 chicken (3-½ to 4 lb.), cut into quarters
  • 2 tsp. Dijon-style mustard
  • 1-½ tsp. coarse salt
  • + 2 more ingredients
    • Freshly ground black pepper
    • ½ cup canned low-salt chicken stock

Heat the oven to 425°F. Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast. In a small bowl, mash the soft butter, lemon zest, 1 Tbs. of the lemon juice, the mustard, and the tarragon until well blended and smooth. Stir in 1 tsp. of ...

View full recipe at Fine Cooking


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