TARRAGON ROAST CHICKEN

10 Pieces free range chicken thighs and breasts

1/2 cup Fresh lemon juice

Sea salt

1 Bunch fresh tarragon

Fresh ground pepper

Prepare the chicken pieces ahead by peeling back the skin and laying tarragon leaves on the flesh and then folding the skin back over the leaves. Arrange the pieces, skin side up, on a roasting pan coated in olive oil. Pour the lemon juice over and around the chicken. Allow to marinate at room temperature for about 30 minutes.

Season the chicken with salt and pepper. Drizzle with olive oil. Place in a 450 degree oven. Roast the chicken for 20 minutes. Turn over the pieces and roast another 20 minutes. Turn again, skin side up, and roast 10 to 15 minutes more, until the juices run clear.

Place the chicken on a serving plate, reduce the cooking juices by half, and drizzle over the pieces. Allow to cool, and serve at room temperature.

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