- 4 boneless chicken breasts, skin on
- olive oil for cooking
- 3 tablespoons fresh tarragon, chopped
- finely grated zest of 1 lemon
- 2 cloves garlic, crushed
- 5 tablespoons olive oil
- freshly ground black pepper
Preheat the oven to 180ºC
Combine all the marinade ingredients in a shallow dish and rub into the chicken. Set aside, covered until ready to cook.
Heat an ovenproof sauté pan and add a little olive oil.
Sprinkle the chicken with a little salt and sear until golden on both sides.
Roast in the oven for 15-18 minutes or until the chicken is cooked. Remove and transfer the chicken to a plate.
Lightly cover and allow to rest before slicing. Serve with the lentil and cherry tomato salad.
Suggested Wines to Go With Today's Recipe
Fromm La Strada
Te Mata Elston
Leeuwin Estate (Australia)