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Roasted Chicken

Tarragon is often used to add flavor to chicken. Once the chicken has cooled, discard the tarragon sprigs before shredding the meat.

  • prep: 20 mins
    total time: 1 hour
  • servings: 8

Ingredients

  • 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

Directions

  1. Step 1

    Preheat oven to 425 degrees. On a rimmed baking sheet, toss chicken with salt and pepper. Scatter tarragon sprigs over chicken.

  2. Step 2

    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.)

  3. Step 3

    When cool enough to handle, remove skin from chicken and shred meat. (You should have about 6 cups.)

Source
Everyday Food, September 2005