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Tarragon n Thyme Chicken
two 2 1/2 to 3 pound broiler fryer chickens, quartered
2 teaspoons of salt
1/4 teaspoon of freshly ground black pepper
2 teaspoons of tarragon leaves
1/2 teaspoon of ground thyme
3 tablespoons of lemon juice
2 tablespoons of tarragon vinegar
2 tablespoons of chopped parsley
thin slices of lemon
parsley sprigs |
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Preheat oven to 375ºF. Rinse chicken in cold water, pat dry with paper towels. Place chicken, skin side up, in shallow foil lined baking pan. Sprinkle with salt, pepper, tarragon, thyme, lemon juice and tarragon vinegar. Cover tightly with foil. Bake for 40 minutes. Remove foil and bake 20 to 25 minutes longer, n until fork tender. To serve: Remove chicken to heated platter. Pour pan juices over chicken. Sprinkle with chopped parsley. Garnish with lemon slices and parsley sprigs. Makes 8 servings
 
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