One-Pan Roast Chicken

I enjoy preparing a meal when it ends up all in one pan. It makes less clean up afterward plus all the flavors from the ingredients melt into one another. Tarragon‘s aromatic fragrance compliments fish and shellfish, and it is an excellent herb to use with chicken, turkey, game, veal, kidneys, egg dishes etc.

Serves 4
recipe from Delicious magazine

450g potatoes, peeled and sliced
olive oil
2 red onions, cut into wedges
2 garlic cloves, sliced
4 tomatoes, thickly sliced
2 tablespoons chopped fresh Italian parsley
leaves of 2 fresh tarragon sprigs
4 boneless chicken breasts
juice of 1 lemon
lemon slices

Preheat oven to 180c (350f). Layer potatoes in a roasting pan and drizzle with olive oil, dot with butter and season. Roast for 25 minutes. Meanwhile, heat 1 tablespoon olive oil in a pan over low heat and fry the onions for 5 minutes. Add the garlic slices and cook a further 2 minutes. Pile this onto the potatoes, then top with tomato slices, parsley, tarragon and chicken breasts. Drizzle with olive oil and the juice of 1 lemon. Season well and top with lemon slices and bake for 25-30 minutes depending on thickness of chicken breasts.

The Culinary Chase’s Note: This recipe originally called for skinless white fish such as haddock or pollock. I wasn’t able to find either so I used marlin instead which turned out beautifully. It was such a good hit with the family that I decided to make it again but this time substitute the fish for chicken and the results were just as good. Enjoy!