Name: Roast Chicken Quarters with Fresh Tarragon and Lemon
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 chicken leg quarters (thigh and drumstick attached, about 350g each); 1 tablespoon fresh tarragon, finely chopped; 2 teaspoons Dijon mustard; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

Roast Chicken Quarters with Fresh Tarragon and Lemon

SilkyPeach9858

This French-inspired chicken dish highlights the unique, slightly anise-like flavor of fresh tarragon, perfectly paired with juicy, crispy-skinned dark meat. The Dijon and lemon add brightness, while a gentle roast ensures the meat stays succulent. This recipe is easy enough for a weeknight but elegant enough for guests, and the aroma of tarragon as it roasts will fill your kitchen with anticipation. Serve with roasted potatoes or a crisp green salad for a complete meal that’s both comforting and sophisticated.

Ingredients

Instructions

Preheat your oven to 425°F (220°C). Pat the chicken quarters dry with paper towels.
In a small bowl, mix olive oil, Dijon mustard, garlic, chopped tarragon, lemon zest, lemon juice, salt, and black pepper.
Rub the mixture all over the chicken quarters, making sure to get some under the skin for maximum flavor.
Place the chicken, skin side up, on a foil-lined or parchment-lined baking sheet.
Roast for 30-35 minutes, or until the skin is golden and crispy and the internal temperature reaches 175°F (80°C) in the thickest part.
Let the chicken rest for 5 minutes before serving. Spoon any pan juices over the top and garnish with extra fresh tarragon if desired.