Quick-Roasted Chicken With Tarragon

I made this last night with the following variations. In place of tarragon, I used fresh rosemary and used whole-grain Dijon mustard. To the breadcrumbs, I added some grated Parmigiano-Reggiano and a little lemon zest. Turned out perfectly cooked: the meat was tender and juicy; the skin tasty and crisp. Highly recommended.

I know this is a no recipe recipe, but would you remove skin from chicken thighs before putting this on it?Seems like you would.

I find chicken breasts too large (sic), so I cut then in half....do yourself a couple of more favors here to make this an even tastier dish: 1) take your chicken schmeared w the mayo-mustard-whole-lotta-tarragon and place in an airtight container for several hours or even over nite as I did the third time around on this un-recipe... 2) Season the B-Geezuz out of your pankos; salt, pepper, garlic, cayenne..whatever floats your spice boat. Then complete the rest..YUMM!

Made this tonight -- delicious! My only modification was roasting the chicken on top of a bed of sliced onions. This is a keeper for sure.

How can a dish be so ridiculously easy and tastes liked I spent a great deal of time to make?! I used bone-in, skin on thighs, as suggested (always a good idea to me). I followed the rest of the recipe ingredients as suggested and it came out of the oven smelling and tasting like perfection. I used fresh tarragon, not dried, and I think it was well worth the effort and made a big taste difference. Cannot wait to make this dish again. Cook this one. You’ll be eating with a big smile.

....AND!!! I just did this recipe w/ cod loin filets and also w/ shrimp. Works!!

it's a no-recipe recipe guys

One of my family’s new favorites, I’ve made it 3 times in the last month (and my 3 year old asked for it, so I’m making it again right now). So easy and so tasty. I’ve made it with boneless thighs and legs and the cook time is closer to 20 minutes.

Used whole grain Dijon and panko breadcrumbs. Delicious!

The tarragon problem might be because the author used fresh and perhaps others used dry. I think we should assume that the author used fresh and if using dry, use much less.

Love recipes like these! I substituted herbs from Provence for the tarragon and it was delicious. My husband prefers white meat and I like thighs, I cooked them at the same time and the white meat was moist and the dark cooked through.

I love tarragon, but 2 T sounds like a lot to me. Try it again with half the amount of tarragon or with a different herb (thyme, rosemary)

This recipe is a winner. As usual, I prepared it per the recipe the first time. I used my own beard crumbs. Next time I may use the herbs de province as suggested by another respondent. I will try it with white meat, too, if I can find a chicken breast that isn't as big as a turkey breast. I love the combination of mayo & mustard! That would work on any lean meat. YUM! I can't wait to try most of the recipes in Sam's Cooking supplement.

Whole grain Dijon and panko with breasts - double the sauce to keep it moist. Easy and delicious.

I took the suggestions from Sam, but used firm tofu instead of chicken. Drained, sliced into slabs, a little salt and pepper on each slice. I used vegan mayo, Dijon, lots of fresh chopped tarragon. Mixed well, and spread over each slice. Parchment paper on sheet pan, Nutritional yeast instead of breadcrumbs. Baked at 375 for 25 minutes, turning slices once. Fantastic! Thank You Sam,