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piece of baked tarragon chicken over rice with broccoli to side and second plate behind
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5 from 6 votes

Baked tarragon chicken

This baked tarragon chicken is an easy, aromatic combination - a great midweek meal. 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: French
Servings: 3 -4
Calories: 569kcal
Author: Caroline's Cooking


  • 1 tbsp tarragon chopped (leaves only)
  • 1 tsp Dijon mustard
  • 1 clove garlic finely diced
  • 2 tbsp lemon juice
  • salt and pepper
  • 2 lb bone-in chicken thighs 900g, approx, preferably skin-on


  • Mix together the tarragon, mustard, garlic, lemon juice and some salt and pepper and stir so they are combined.
  • Place the chicken thighs in an oven dish and pour over the tarragon-lemon mixture and ensure all of the thighs are well coated. Allow to marinate for 30 min to 2 hours, as far as possible.
  • When ready to cook, preheat the oven to 375F/190C.
  • Bake the chicken in the oven, skin side up, for approx 30-35 minutes until lightly crisp and browned on the top and the chicken is cooked through (time will vary a little depending on how large and tightly packed your chicken is).
  • Serve hot, suggested over rice with the cooking juices poured over the top.



Note: Prep time is only 5 mins, but ideally you want some marinading time, 30 min or more. If not possible, it will still work without, you will probably just have less depth of flavor.


Calories: 569kcal | Carbohydrates: 2g | Protein: 42g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 251mg | Sodium: 217mg | Potassium: 545mg | Vitamin A: 225IU | Vitamin C: 4.5mg | Calcium: 27mg | Iron: 1.9mg