Sweet and Savory Baked Chicken with Pineapple and Tarragon

26 Ratings
  • 5 4
  • 4 15
  • 3 2
  • 2 5
  • 1 0

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

Martha Stewart Living, January 2007

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Recipe Summary

Servings:
6
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Ingredients

Directions

  • 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).

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

  • 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.

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Reviews (1)

26 Ratings
  • 5 4
  • 4 15
  • 3 2
  • 2 5
  • 1 0
Martha Stewart Member
09/14/2014
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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