Roast Tarragon Chicken With Corn And Tomato Salsa Recipes

ROAST TARRAGON CHICKEN RECIPE BY TASTY

Steps:

• Using some of the butter, grease a large roasting pan well.
• Then preheat oven to 375°F (190°C).
• Roughly chop all vegetables (if you don't they might cook down too much or get mushy).
• In large bowl combine all vegetables. Sprinkle with olive oil, pepper flakes, garlic powder, and 1 tablespoon tarragon. Set aside.
• Pat chicken dry, making sure no innards are left in the chicken. Sprinkle 1 tablespoon tarragon inside of chicken along with a pinch of salt and pepper.
• Carefully mix remaining butter and tarragon place it under the skin of the chicken on top of the breasts.
• Place a small oven-safe grate or rack in bottom of roasting pan then pour in your mixed vegetables. Around it add ½ cup chicken stock.
• Place chicken on top of rack so it sits above the vegetables and stock.
• Cover with either lid or aluminum foil. Place in oven, adding ½ cup chicken stock as needed to keep the vegetables moist, but not drowned. Cook chicken for 2 hrs( cooking times vary on size of chicken and oven settings). Once chicken is close to being done, pull from oven and remove cover. Sprinkle with ground cayenne pepper and salt.
• Place chicken back into oven to brown for 10-15 minutes.
• Enjoy!

BAKED TARRAGON CHICKEN BREASTS

Steps:

• Preheat oven to 350°.
• Place chicken in a lightly spray 8x8 baking dish or casserole.
• In a small sauce pan. melt butter.
• Whisk in remaining ingredients.
• Pour over chicken.
• Bake covered for 20 minutes, uncover and bake for an additional 15-20 minutes until thickest part of breast is no loner pink.
• Spoon sauce over chicken and serve.

CHICKEN WITH TOMATOES AND TARRAGON

Steps:

• Place washed chicken in a baking dish.
• In a large bowl, combine the rest of the ingredients.
• Pour over the chicken, cover tightly and refrigerate overnight (or at least 2 hours).
• Preheat oven to 350 degrees F.
• Pour off marinade into a skillet and cook it down to about half of its volume.
• Pour reduced sauce over chicken and bake, covered for about 30 minutes; uncover and bake another 15 minutes.

ROAST TARRAGON CHICKEN WITH CORN AND TOMATO SALSA

Steps:

• Preheat the oven to 450 degrees. Wipe the chickens with paper towels and put a few tarragon leaves in the cavities and under the skin covering the breast and legs (pull back the skin over the breast with your fingers and push in the leaves). Rub the chicken inside and out with the lemon. Crush the garlic cloves and put one inside each cavity. Truss the chickens, sprinkle the chickens with olive oil, salt and pepper to taste and put them on roasting racks.
• Roast the chickens for 45 minutes, or until their juices run clear when tested with a skewer and their skin is golden.
• Meanwhile, blanch the corn in salted boiling water. With a sharp knife, scrape off the kernels into large bowl. Dice the onion and the tomatoes and add them to the boil.
• Combine the oil and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss.
• Using a sharp carving knife or a cleaver, split the chickens in half down the middle. Arrange them on a serving platter with the corn salsa spooned around them. Garnish with basil leaves and serve at room temperature.