Made with fresh tarragon and lemon, this single-skillet chicken dinner is flavorful and simple to make. Tarragon is high in antioxidants and helps to balance blood sugar. The fresher the tarragon, the more flavor it adds to the dish. Serve this dish with a side of roasted carrots, asparagus, butternut squash or cauliflower rice.
Makes 4 servings
4 large organic chicken thighs,
bone-in, skin-on (about 2 lbs)
2 tsp sea salt, divided
¾ tsp freshly ground black pepper
2 Tbs extra-virgin olive oil
2 large shallots, peeled and thinly
½ c fresh lemon juice
½ c organic chicken broth
2 Tbs coarsely chopped fresh
1 Tbs raw honey
1 tsp. finely grated lemon zest
Preheat oven to 450°F.
Rinse chicken thighs and pat dry. Rub 1 tsp salt and ¾ tsp pepper under skin.
Heat olive oil in a 12-inch ovenproof skillet over medium-high heat.
Cook chicken thighs, flipping only once, about 4-5 minutes per side, until lightly browned.
Transfer skillet to the oven. Roast until cooked through, about 15-20 minutes (165°F internal temperature).
While chicken is roasting, make sauce. Put the skillet over medium heat, add shallots and ½ tsp salt, and cook, stirring until softened, about 2 minutes. Scrape any browned bits and mix back into skillet.
Add lemon juice, broth, tarragon, honey and zest and cooked until mixture is reduced by half, about 6 minutes.
Transfer chicken serving plates. Pour any juices that connected on the plate into the sauce and serve sauce over chicken.
*Adapted from Sear-Roasted Chicken with Orange-Tarragon Sauce by Rosenfeld, Tony. FineCooking, 24 Dec. 2014.