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TARRAGON CHICKEN WITH ROASTED VEGGIES

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Tarragon is one of the most underused herbs. It's commonly found in French cooking. It has a distinctive anise or licorice flavor and is similar to the taste of fennel and it works beautifully with chicken or fish.

I am actually serving the grilled chicken on a bed of roasted veggies. Serve it with some couscous or quinoa and it a super easy weeknight dinner.

Don’t forget to share your favorite recipes with me. I would love to try them out.

Happy cooking

xxx Chef MM

TARRAGON CHICKEN WITH ROASTED VEGGIES

US (Imperial)

Print Ingredients

FOR THE CHICKEN
8-10 boneless skinless chicken thighs
3 TBS fresh tarragon leaves (leave a few leaves for garnish)
3 TBS Dijon mustard
1 TBS honey
4 TBS olive oil
1 clove garlic
1/2 tspn chilli flakes
1 tspn coarse salt
1 tspn black pepper

FOR THE VEGGIES
1 pack cherry tomatoes
1 red onion- cut into chucks
1 orange pepper- cut into chunks
1 eggplant- cut into chunks
1 pack of sliced mushrooms
1 TBS brown sugar
1 TBS red wine vinegar
¼ cup olive oil
2 tspn Herb de Provence
1 tspn each - Coarse salt and black pepper.
.

InstructionsPlace all the ingredients for the marinade into a food processor or blender. Puree into a paste. Place the marinade in a zip lock bag. Add the chicken & massage the thighs. The chicken can be refrigerated and marinated overnight or left on the counter for up to 2 hours.

Bring the chicken to room temperature before cooking.

Preheat the oven to 400F.

Cut the vegetables into big chunks and place them into a large bowl. Add the brown sugar, vinegar, olive oil, Herb de Provence, salt and pepper. Toss to coat.

Place the vegetables onto a baking sheet and roast on the middle and top rack of the oven for about 1 hour shaking the pan every 20 minutes. Roast until nicely browned. Turn the oven to warm while you grill the chicken.

Preheat grill on high.

Turn the grill down to medium heat. Add the chicken to the grill. Grill the thighs for 5 minutes then turn them over and grill for another 5 minutes. Turn again and grill for another 5 minutes. Check the chicken is cooked through.

Remove the chicken from the grill and cover with foil and allow it to rest for 5 minutes. Slice the chicken thighs into strips.

Place the roasted veggies on a platter. Top with the chicken strips and drizzle with a good quality olive oil. Garnish with some fresh tarragon leaves.

CHEF’S TIP
You can use boneless chicken breast instead but increase cooking time (6,6,6 minutes or 7,7,7 minutes) depending on the size of the breasts

SERVES 4

EU (Metric)

Print Ingredients

FOR THE CHICKEN
8-10 boneless skinless chicken thighs
3 TBS fresh tarragon leaves (leave a few leaves for garnish)
3 TBS Dijon mustard
1 TBS honey
4 TBS olive oil
1 clove garlic
1/2 tspn chilli flakes
1 tspn coarse salt
1 tspn black pepper

FOR THE VEGGIES
1 pack cherry tomatoes
1 red onion- cut into chucks
1 orange pepper- cut into chunks
1 eggplant- cut into chunks
1 pack of sliced mushrooms
1 TBS brown sugar
1 TBS red wine vinegar
¼ cup olive oil
2 tspn Herb de Provence
1 tspn each - Coarse salt and black pepper.

InstructionsPlace all the ingredients for the marinade into a food processor or blender. Puree into a paste. Place the marinade in a zip lock bag. Add the chicken & massage the thighs. The chicken can be refrigerated and marinated overnight or left on the counter for up to 2 hours.

Bring the chicken to room temperature before cooking.

Preheat the oven to 200 C.

Cut the vegetables into big chunks and place them into a large bowl. Add the brown sugar, vinegar, olive oil, Herb de Provence, salt and pepper. Toss to coat.

Place the vegetables onto a baking sheet and roast on the middle and top rack of the oven for about 1 hour shaking the pan every 20 minutes. Roast until nicely browned. Turn the oven to warm while you grill the chicken.

Preheat grill on high.

Turn the grill down to medium heat. Add the chicken to the grill. Grill the thighs for 5 minutes then turn them over and grill for another 5 minutes. Turn again and grill for another 5 minutes. Check the chicken is cooked through.

Remove the chicken from the grill and cover with foil and allow it to rest for 5 minutes. Slice the chicken thighs into strips.

Place the roasted veggies on a platter. Top with the chicken strips and drizzle with a good quality olive oil. Garnish with some fresh tarragon leaves.

CHEF’S TIP
You can use boneless chicken breast instead but increase cooking time (6,6,6 minutes or 7,7,7 minutes) depending on the size of the breasts

SERVES 4

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