Tarragon Chicken

8:51 pm on 27 March 2006

(Serves 4-6)


  • 4 boneless chicken breasts, skin on
  • olive oil for cooking
  • 3 tablespoons fresh tarragon, chopped
  • finely grated zest of 1 lemon
  • 2 cloves garlic, crushed
  • 5 tablespoons olive oil
  • freshly ground black pepper


Preheat the oven to 180ºC

Combine all the marinade ingredients in a shallow dish and rub into the chicken. Set aside, covered until ready to cook.

Heat an ovenproof sauté pan and add a little olive oil.

Sprinkle the chicken with a little salt and sear until golden on both sides.

Roast in the oven for 15-18 minutes or until the chicken is cooked. Remove and transfer the chicken to a plate.

Lightly cover and allow to rest before slicing. Serve with the lentil and cherry tomato salad.

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