Lemon Tarragon Chicken

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While at the market yesterday morning, I noticed that a shipment of beautiful Meyer lemons had arrived, and since I had chicken breast on my mind for dinner, I decided to incorporate some of these little gems into the recipe.
I grabbed some fresh tarragon and Italian parsley as well and got busy.

I chopped up about three tablespoons of fresh tarragon, and two of parsley, added the zest and juice of four Meyer lemons, along with a tablespoon of finely pressed garlic and added about 1/3 cup of my very best extra virgin olive oil to that and whisked it all up.

Let the chicken marinate about 90 minutes (turning it once) and heated the oven to 400°F.

Removed the chicken from the marinade and patted it dry then brushed it with oil to help brown it. Popped it into the oven for about 45 minutes, gave it a ten minute rest and served it up with a tossed salad, rice pilaf and broccoli.

This was quite tasty...definitely something I'll do again. If you've never tried Meyer lemons you are doing yourself a disservice...quite deifferent from what you would be used to. Tangy, but with a certain sweetness to them.

I believe I'll pick up some more of them and make a batch of preserved lemons sometime next week.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Lemon Tarragon Chicken Posted: 07 December 2012 at 03:28
	While at the market yesterday morning, I noticed that a shipment of beautiful Meyer lemons had arrived, and since I had chicken breast on my mind for dinner, I decided to incorporate some of these little gems into the recipe. I grabbed some fresh tarragon and Italian parsley as well and got busy. I chopped up about three tablespoons of fresh tarragon, and two of parsley, added the zest and juice of four Meyer lemons, along with a tablespoon of finely pressed garlic and added about 1/3 cup of my very best extra virgin olive oil to that and whisked it all up. Let the chicken marinate about 90 minutes (turning it once) and heated the oven to 400°F. Removed the chicken from the marinade and patted it dry then brushed it with oil to help brown it. Popped it into the oven for about 45 minutes, gave it a ten minute rest and served it up with a tossed salad, rice pilaf and broccoli. This was quite tasty...definitely something I'll do again. If you've never tried Meyer lemons you are doing yourself a disservice...quite deifferent from what you would be used to. Tangy, but with a certain sweetness to them. I believe I'll pick up some more of them and make a batch of preserved lemons sometime next week.
	Go ahead...play with your food!

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 07 December 2012 at 04:22
	Hoser, Elegant. Definite a Margaux dish aand thanks for lovely pictorial and recipe. I believe this could be wonderful with a firm white fish variety too, or shrimp too ... Such a simple recipe, and so so KISS = keeping it simply simple ! Kindest Regards, Mare.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.