New This Month

Sweet and Savory Baked Chicken with Pineapple and Tarragon


This chicken dish is delicious served with a side of steamed green beans, oven-roasted tomatoes, and rice.

  • Servings: 6

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 Add a comment