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Sweet and Savory Baked Chicken with Pineapple and Tarragon

  • Yield: Serves 6
Sweet and Savory Baked Chicken with Pineapple and Tarragon

Source: Martha Stewart Living, January 2007


  • 4 sprigs fresh tarragon (2 sprigs chopped, 2 whole sprigs for roasting), plus more for garnish
  • Coarse salt and freshly ground pepper
  • 1 whole chicken (about 4 1/2 pounds), cut into pieces
  • 2 cups chopped fresh pineapple
  • 8 shallots (2 coarsely chopped, 6 halved lengthwise)
  • 2 tablespoons rice-wine vinegar
  • 1/2 teaspoon sugar
  • 1 tablespoon unsalted butter


  1. Preheat oven to 425 degrees. Stir chopped tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Rub mixture all over chicken. Transfer to a large roasting pan, arranging chicken so pieces are not touching. Refrigerate until ready to bake (up to 1 day).

  2. Put pineapple, chopped shallots, vinegar, sugar, and 1/2 teaspoon salt into a food processor. Process until mixture is slightly chunky, about 2 minutes.

  3. Spread pineapple mixture over chicken. Top with dabs of butter. Add the remaining tarragon sprigs and 6 shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.

Reviews (1)

  • BarryWE 14 Sep, 2014

    The flavor combination is fantastic. But like all Martha Stewart recipes, even if you follow the recipe to the letter, it looks nothing like the picture. Mine looked someone spilled a pineapple Julius over some chicken and the texture of the skin was off putting. Will try again and trouble shoot my way out of it as I loved the flavor.

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