Dinner

Baked Lemon and Tarragon Chicken is for Dinner.

Baked Lemon and Tarragon Chicken takes 15 minutes to prepare.

Baked Lemon and Tarragon Chicken takes 60 minutes to cook.

Baked Lemon and Tarragon Chicken makes 4 servings.

The ingredients for Baked Lemon and Tarragon Chicken are:

2 skinless bone-in chicken breasts, split
2 tablespoons olive oil
4 tablespoons tarragon leaves
sea salt, to taste
ground pepper, to taste
2 onions, peeled, halved and sliced into half rings
2 cups low-sodium chicken broth
juice of 2 lemons

Here is how you make Baked Lemon and Tarragon Chicken:

Makes 4 ServingsPreheat oven to 350°F. Toss chicken pieces with olive oil and half the tarragon leaves. Season liberally with salt and pepper and toss well to make sure all pieces are evenly coated.Arrange onion slices on the bottom of a baking pan or oven-proof Dutch oven large enough to hold chicken pieces as best as possible in one layer. Sprinkle remaining half of tarragon leaves over onions and arrange chicken on top. Add chicken broth and lemon juice, cover with a lid or foil and place in the oven. Bake for about an hour or until juices run clear when chicken pieces are pierced with a fork. Remove from oven, covered, and let rest 10 minutes. Just before serving, taste the juices at the bottom of the pan and adjust seasoning with salt and pepper. Serve chicken with juices spooned over it.Number of Servings: 4Recipe submitted by SparkPeople user SARAHMROACH.

The nutritional information for Baked Lemon and Tarragon Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 218.8

• Total Fat: 8.6 g
• Cholesterol: 68.4 mg
• Sodium: 462.7 mg
• Total Carbs: 5.4 g
• Dietary Fiber: 0.6 g
• Protein: 29.8 g

The dietary needs meet for Baked Lemon and Tarragon Chicken is Low Carb