Preheat oven to 200°C. Heat oil in a large flameproof baking pan over medium heat. Add chicken and cook, turning occasionally, for 5 minutes or until golden brown. Transfer to a plate. Add the potatoes to the pan and cook, turning occasionally, for 5 minutes or until browned.
Return the chicken to the pan with lemon and onion wedges. Sprinkle with olives and half the tarragon. Pour in the wine and bring to the boil. Remove from heat. Add the chicken stock.
Cook in preheated oven for 30 minutes or until chicken is golden brown and tender. Remove from oven. Sprinkle with remaining tarragon and serve immediately with steamed green beans, if desired.
Originally Submitted
4/8/2008
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