Nigella Chicken With Tarragon Salsa Verde

This easy-roasted chicken is full of fresh flavors! The chicken is cooked until golden and juicy, then topped with a bright and herby tarragon salsa verde. It’s a simple yet elegant meal that’s perfect for a weeknight dinner or a special occasion.

Ingredients Needed:

For the Chicken:

• 2 tablespoons olive oil
• 4 chicken breast fillets with skin on
• 1 small bunch fresh tarragon (2 sprigs for chicken plus more leaves for sauce)
• pepper (preferably white coarsely ground), to taste

For the Sauce:

• leaves from 1 small bunch fresh parsley (approx. 20g / 1 cup)
• leaves from fresh tarragon (approx. 5g / 1/4 cup)
• 1 spring onion including the green part (roughly chopped)
• zest of 1 unwaxed lemon and juice of 1/2 lemon
• 1 teaspoon Maldon sea salt flakes or 1/2 teaspoon pouring salt
• 6 tablespoons olive oil

How To Make Chicken With Tarragon Salsa Verde?

1. Preheat the oven: Set your oven to 220°C.
2. Prepare the chicken: Pour 1 tablespoon of olive oil into a roasting tin. Place the chicken skin-side up in the tin. Tuck 2 sprigs of tarragon between the chicken pieces, season with pepper, and drizzle over 1 more tablespoon of olive oil.
3. Roast the chicken: Bake for 20–30 minutes or until the skin is golden and the chicken is cooked through. Remove from the oven and let it rest for 5–10 minutes.
4. Make the salsa verde: Add parsley, tarragon leaves, spring onion, lemon zest, salt, and 3 tablespoons of olive oil to a bowl or blender. Blend into a paste using a stick blender. Slowly add the lemon juice and the remaining 3 tablespoons of olive oil while blending.
5. Slice the chicken: Cut the chicken into thick slices (about 1cm / ½ inch thick). If you need to serve more people, slice thinner. Arrange the slices on a serving plate.
6. Finish the sauce & serve: Pour any juices from the roasting tin into the salsa verde and blend again. Taste and adjust the seasoning, then drizzle the sauce over the chicken before serving.

Recipe Tips:

• Use skin-on chicken for extra flavor: The skin helps keep the chicken juicy and adds a crispy texture. If you remove it, the meat may dry out.
• Don’t overcrowd the roasting tin: The chicken should fit snugly but not be packed too close. This helps the heat circulate evenly, so the skin turns golden and crispy.
• Let the chicken rest before slicing: After baking, let the chicken sit for 5–10 minutes. This keeps the juices inside, making the meat tender and moist.
• Blend the sauce until smooth but not too thin: The salsa verde should have a slightly thick consistency. If it’s too runny, add more herbs. If it’s too thick, mix in a little olive oil or lemon juice.
• Pour the chicken juices into the salsa for extra flavor: The roasted chicken juices add a rich, deep taste to the sauce. Don’t skip this step—it makes a big difference!

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover chicken with tarragon salsa verde cool to room temperature. Then, store the chicken in an airtight container and refrigerate for up to 3 days. Store the salsa verde separately in a sealed container with a thin layer of olive oil on top to keep it fresh for up to 5 days.
• Reheat: Heat a pan over medium heat, add a splash of olive oil, and warm the chicken for 3–4 minutes per side until heated through.

Nutrition Facts:

• Calories: 280 kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 400mg
• Potassium: 450mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0.5g
• Sugars: 0g
• Protein: 28g

Try More Nigella  Lawson Recipes:

• Nigella Chicken with Red Grapes and Marsala
• Nigella Coronation Chicken ​Recipe
• Nigella Chicken with Garlic Cream Sauce