Tarragon is my go to with chicken. I love the freshness it brings. The zing. If i do a roast I usually poke the bird with a sprig of Tarragon and a lemon.
Here's another simple healthy tray bake to whet ya senses.
- Chicken Thighs (skinless boneless for less fat- use bone in and skin on if you like but cook them for longer) 5/6 pack
- Tarragon- ideally fresh but can be dried (as per above) 3 sprigs/ 3/4 pot
- Puy lentils- 2 tins
- Tiny button mushrooms- 180g smaller the better
- Chicken stock cube-1
- Bouillon powder- 1 teaspoon
- White wine- 2 large glasses (remainder of bottle for your Keith Floyd impression)
- Broad Beans- 1 tin or fresh
- Cauliflower- 1- broken into florets.
- Rainbow chard- 1 pack.
- Olive oil. - 3 good glugs,
- Salt/ Pepper- pinches of.
- Serve with Rainbow Chard- steamed or braised in with the chicken.
Finely chop the tarragon and mix 2/3rds with a glug of oil salt and pepper.
Rub the thighs with the afore mentioned.
Heat Traeger to 400F or 205c
Pop the thighs on the middle grill, meanwhile boil a kettle of water
Get a deepish tray and pour in the lentils, chop the storks off the mini mushrooms and chop any big ones to a similar small size,
Add the remaining tarragon, a decent pinch of salt and a good grind of Black pepper,
Mix a chicken stock cube with a pint of the boiled water and the Bouillon add to pan, along with the white wine, stir gently.
Pop that on the lower grill under the chicken to catch any juices for 10 mins.
Add the cauliflower and tin of broad beans
Leave cooking for a further 10 mins, then submerge the chicken into the sauce to soak up the juice, and to finish cooking.
You could add the Swiss chard to the pan or as i did steam on the hob for 5 mins
The chicken is cooked when the juices run clear and is cooked...
Serve with the Swiss chard and a sprinkle of finely chopped coriander, and the remainder of the wine, in a GLASS.