Can I use dried tarragon instead of fresh?

I really wouldn't recommend it. Fresh tarragon has a vibrant, distinctive anise-like flavor that dried just can't match. If you absolutely can't find fresh tarragon, use about 1 tablespoon dried, but know the dish will have a different character. Fresh dill or basil would actually be better substitutes than dried tarragon.

How do I know when my chicken is done?

The most reliable method is using an instant-read meat thermometer—chicken should reach an internal temperature of 165°F at its thickest part. Without a thermometer, cut into the thickest part—the meat should be opaque and white throughout, with clear (not pink) juices.

Why are my vegetables getting too soft before my chicken is done?

This usually happens if your chicken pieces are particularly thick or your asparagus spears are very thin. Try using thicker asparagus spears, or if using thin ones, add them to the sheet pan halfway through the chicken's cooking time. Alternatively, pound your chicken to an even thickness before cooking.

How do I properly clean leeks?

Leeks can hide dirt between their layers. After slicing into rounds, place them in a bowl of cold water and swish them around. The dirt will sink to the bottom while the leeks float. Lift them out with a slotted spoon or your hands rather than pouring them through a colander (which would pour the dirt back onto them).

Tarragon Chicken with Asparagus Recipe

Description

A quick and flavorful Tarragon Chicken with Asparagus recipe that delivers a perfect blend of citrusy marinade and tender chicken complemented by roasted veggies, making it ideal for a healthy and hearty main-course dish.

Ingredients

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Main Ingredients

2 lemons
1/4 cup olive oil
4–6 garlic cloves, finely minced (or use a garlic press)
2 teaspoons salt
1 teaspoon dijon mustard
1/2 teaspoon pepper
1-ounce package of fresh tarragon leaves, rough chopped, about 1/4–1/3 cup

Vegetables

1 extra-large bunch asparagus, trimmed (about 1 1/2 pounds)
1–2 large leeks, sliced into 1/2-inch thick rounds (if dirty, rinse, see notes)

Protein

4–5 medium chicken breasts (boneless, skinless), about 1–1 1/2 lbs or substitute tofu, or chicken thighs (see notes)

Optional Sides

Creamy Polenta or Instant Pot Polenta
Mashed Potatoes
Instant Pot Risotto Recipe
Smashed Potatoes
Cacio e Pepe

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Instructions

Preheat the Oven: Preheat the oven to 425°F to ensure it’s hot and ready for baking.
Prepare the Marinade: In a small bowl, zest one lemon and add its juice (approximately 3 tablespoons). Add olive oil, garlic, dijon mustard, salt, and pepper. Stir well until the salt dissolves and mix in half of the fresh tarragon, reserving the other half for garnish.
Marinate the Vegetables: Place the trimmed asparagus in a bowl and add some of the marinade. Toss to coat evenly, then spread them on a parchment-lined sheet pan. Repeat the same process with the leeks, tossing them lightly with marinade and arranging them on the sheet pan.
Prepare the Protein: If using tofu, season it with salt and marinate with a portion of the marinade. For chicken breasts, coat them with the remaining marinade and nestle them amongst the vegetables on the sheet pan.
Add the Citrus Layers: Zest the second lemon over the entire sheet pan. Then, slice the lemons into rounds and layer them over the asparagus for added flavor.
Bake the Dish: Place the sheet pan in the preheated oven and bake for 15–20 minutes. Check the internal temperature of the chicken, which should read 160–165°F. Thicker pieces may take slightly longer. For a more golden color, broil for just a couple of minutes.
Final Touches: Remove the sheet pan from the oven and toss the vegetables slightly. Flip the chicken breasts to coat them with the flavorful juices. Sprinkle with the remaining fresh tarragon for garnish and serve warm.

Notes

If the leeks are dirty, rinse them thoroughly to remove any grit before slicing.
This dish can also be prepared using tofu or chicken thighs as a substitute for chicken breasts.
For a complete meal, consider serving this dish with one of the optional sides like creamy polenta, mashed potatoes, or risotto.
Ensure chicken is cooked to an internal temperature of 160–165°F for food safety.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 4g
Sodium: 850mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg