https://www.copymethat.com/r/cZ2Spy7Ev/tarragon-chicken/
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cZ2Spy7Ev
2024-04-25 07:13:43
Tarragon Chicken
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by NIGELLA LAWSON
TIME: 1 hour
"Lisa Nicklin for The New York Times
I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Featured in: How About Lunch, Dear? Bring Everyone."
TIME: 1 hour
"Lisa Nicklin for The New York Times
I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Featured in: How About Lunch, Dear? Bring Everyone."
Ingredients
- 1 3- to 4-pound chicken
- ¾ cup chopped fresh tarragon
- Juice and grated zest of 1 lemon
- ½ cup olive oil
- Malden salt or other flaky sea salt
Steps
Directions at cooking.nytimes.com
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