This Tarragon Chicken Bake is an easy and delicious dinner. The vegetables & pasture-raised chicken add plenty of nutrients, while tarragon brings the flavor!
What is Tarragon?
Tarragon is a delicious herb, most used in French cuisine. It’s one of my personal favorites, especially on poultry or veggies. To my surprise, Tarragon is a part of the sunflower family. However, in it’s natural state, it looks like grass. Yep, grass. Yum.
Despite it’s not-so-appealing, grass-like looks, Tarragon has amazing health benefits, including reducing inflammation and therefore, improving joint pain, boosting digestion, and more.
What You Need to Make the Tarragon Chicken Bake
As noted above, Tarragon is a delicious herb that pairs well with chicken and other poultry. Fresh tarragon is best for this recipe, but not necessary, as it can be hard to find. Truth be told, I often use dried tarragon because it’s much more convenient and more potent in flavor.
Drumsticks seem to be like the middle, red-headed child of chicken. I rarely see any recipes including drumsticks, unless it’s. whole roasted chicken. Why is that? I love bone-in, skin-in chicken, like thighs, wings, and drumsticks. If you’re with me, let’s give the drumsticks some love!
Honestly, chicken skin has gotten a bad rap over the years due to the popularity of the low fat diet. I don’t know how to say this other than how how it: saturated fat does not make you fat. And it is not the enemy. In fact, the fat in high quality meat, including it’s skin, is quite nutritious. It’s loaded with fat-soluble vitamins, like A, D, E, and K, omega 3 and 6, and more.
Kate is on of those timeless, never-go-out-of-style superfoods. You can use it in basically any recipe- for breakfast, lunch, or dinner. Fresh stems of kale are my favorite because, when cooked, they turn crispy and crunchy. Yum!
If I could only eat one thing for the rest of my life, there’s a solid chance it would be sweet potatoes. They’re just so delicious! If you don’t like sweet potatoes, like me, feel free to use fingerling or red potatoes in this recipe, instead.
How to Make the Tarragon Chicken Bake
Start by preheating the oven to 400F. Prepare a baking dish with cooking fat, like ghee, coconut oil, or lard.
Wash, dry, and cut the kale into bite-sized pieces. Line the baking dish with the kale, then top with the chicken drumsticks by alternating directions.
Cut the sweet potatoes into wedge fry shapes. Place the potatoes all around the chicken. Drizzle melted ghee over the chicken and season.
Bake for 30 minutes. Remove from oven, flip the chicken, season some more, and bake for another 30 minutes.
- 6 chicken drumsticks, pasture-raised
- 2 tbs ghee or grass-fed butter, melted
- 4 garlic cloves, minced
- 4 tbs fresh tarragon
- Sea salt, to taste
- Black pepper, to taste
- 2 cups chopped kale
- 2 medium sweet potato, cut into wedges
- Preheat the oven to 375. Melt the ghee and pour 1 tbs into a 9x13 baking dish, coating evenly.
- Add the remaining melted ghee, tarragon, garlic, and salt to a bowl. Mix well.
- Add chopped kale to the preapred baking dish and place the chicken drumsticks on top. Fit the potato wedges around and in between the chicken drumsticks.
- Evenly pour the ghee on top of the chicken. Season. Use a brush to evenly coat the chicken and potatoes, if necessary. Bake for 30 minutes.
- Flip the chicken, season some more, and bake for another 30 minutes.
- Serve warm!