Lemon Tarragon Chicken

Lemon Tarragon Chicken –

This is one of the chicken recipes that we've used a lot- rain, snow or shine-
but it is a weird recipe- just because you let the garlic get bitter and the tarragon is sort of bitter too- some how it works with the savory chicken. I’ve used it with individual game hens too and any garlic lover will like it.

~Place 8 chicken pieces in a roasting type pan – I think that thighs (with skin and bones) are best- but you can also use halved (like you have to cleave the usual size chicken breast in half) chicken breast pieces (so they’re more the size of thighs) if you only like white meat- or mix and match.
~Preheat oven to 425
~Cut off the ends of three large lemons and then cut off the rest of the peels.
Of course you can peel lemons any old way you like- but this way you get to have a flat part that helps the lemon sit still while you work on the rest of the peeling.
~Cut out the little lemon segments leaving behind the white membrane and the seeds.
~You should pour any lemon juices you can salvage over the chicken. Once in a
while, I add a little margarine or white wine to the roasting pan- especially if I’m using a lot of white meat.
~Sprinkle about 3/4 tblsp dried tarragon leaves over your pile of prepared lemon
and mix it all up.
~ Slip about 1/8th of your total lemon/tarragon stuff under the chicken skin
of each piece- smoosh it down so it covers the piece pretty evenly.
~Use your garlic press to mince 3-4 cloves of garlic and spread scant 1/2 of a
minced clove over each of the chicken pieces skins.

Roast for 15 minutes at 425 and then turn oven down to about 375 and continue roasting uncovered until quite done-(1-1 1/2 hours) this is hard to cook too long- the chicken pieces actually stay pretty moist in their own juices and the skin should be crispy with browned garlic.

Serves 4-6 depending on their appetites.