Lemon Tarragon Chicken
This is a really simple roasted chicken dish that can be served with green beans or broccoli as a side.
3 large garlic cloves, finely chopped
2 tablespoons Dijon Mustard
1 cup dry bread crumbs
1 tablespoon grated lemon peel
1 teaspoon dried tarragon
4–6 large chicken breast halves
Melt the butter in a skillet over low heat, add the garlic, and sauté for about a minute. Remove from heat and stir in the mustard. Mix bread crumbs, lemon peel and tarragon on a plate. I like to use a pestle and mortar to pound the lemon peel and tarragon together, then mix with the bread crumbs.
Pour the melted butter and garlic into a shallow pasta bowl or container that will allow you to coat each of the chicken breasts. After dipping the chicken, place it on the plate with the crumbs and coat both sides completely. Arrange the chicken in a roasting pan, skin side up, preferably with some aluminum foil (makes cleaning up so much easier). Season with salt and pepper.
Preheat the oven to 375ºF. Roast the chicken until cooked through, occasionally basting with pan drippings. It usually takes about and hour to cook.
6 minutes prep | 60 minutes cooking | Serves 4–6