Tarragon is often used to add flavor to chicken. Once the chicken has cooled, discard the tarragon sprigs before shredding the meat.
- 4 to 4 1/2 pounds (total) chicken thighs and legs, rinsed and patted dry
- Coarse salt and ground pepper
- 8 sprigs fresh tarragon, or 1/2 teaspoon dried
Preheat oven to 425 degrees. On a rimmed baking sheet, toss chicken with salt and pepper. Scatter tarragon sprigs over chicken.
Bake, turning chicken halfway through, until browned, 30 to 40 minutes. (An instant-read thermometer should register 160 degrees. When inserted in the thickest part of the thigh, avoiding bone.)
When cool enough to handle, remove skin from chicken and shred meat. (You should have about 6 cups.)