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Chicken with Tarragon Salsa Verde

Blitzing up the sauce is the ‘hardest’ task of this easy and satisfying recipe. Tarragon is a lovely, and we think, underused herb. It has a subtle anise flavor and it delicately scents the chicken with its fresh herby-ness. It is often difficult to give exact measurements for herbs, but the guidelines here work quite well and the sauce is a beautiful emerald hue that looks as good as it tastes. Happy Blitzing!

Chicken with Tarragon Salsa Verde

2 tbs. olive oil
4 boneless chicken breasts, preferably with the skin on
small bunch fresh tarragon
1 cup (packed) fresh parsley leaves
¼ cup (packed) fresh tarragon leaves
1 scallion, roughly chopped
zest of 1 lemon and juice of ½
½ tsp. kosher salt or ¼ tsp. table salt
5 tbs. olive oil

Heat the oven to 425°F. Pour 1 tbs. olive oil into a shallow roasting pan in which the chicken will fit snugly and then arrange them skin side up. Tuck sprigs of tarragon between them and give a good grinding of pepper. Dribble with the remaining 1 tbs. olive oil and pop them in the oven for 20-30 minutes, until the skins are golden and the flesh tender. take the chicken out of the oven and let it rest in the pan while you make the sauce.

Put the parsley and tarragon leaves, along with the scallion, lemon zest, salt and 3 tbs. olive oil into a small food processor or blender. Whiz to a paste, adding the lemon juice and remaining olive oil slowly as you blend. Pour any juices that have collected in the pan in as well. Serve spooned over the chicken.

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