Prep 15 mins
Cook 3 hrs
Not sure where I got this recipe. Uses bone-in chicken parts. You can lighten this up with less oil and butter and by removing the skin. Note- there is a 2 hour chilling time once the chicken is coated so prepare earlier in the day to account for time. I made it without chilling and it worked fine. DH found it was quite lemony so if you like lemon you'll like it. It has a lemon-tarragon flavor.
- 3 lbs chicken parts, quarters, on bone, with skin
- 1⁄3 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 1⁄2 tablespoons parsley
- 1 1⁄2 teaspoons dried tarragon
- 1 teaspoon dried rosemary, crushed
- 1 lemon, zest of
- 1 large egg, beaten
- 1⁄4 cup milk
- 4 tablespoons butter
- 1⁄4 cup olive oil
- In a shallow bowl, mix the flour through the lemon zest and set aside. This will be the coating.
- Mix the egg and milk in a seprate bowl big enough to allow the chicken pieces to fit. This is the egg bath.
- Dip the chicken into the egg bath and then into the flour coating, shaking off any excess and place on a plate large enough to hold the chicken.
- When all the pieces are coated, chill in the refrigerator for 2 hours.
- Preheat the oven to 400 degrees F.
- In an ovenproof dish, (like a Pyrex) melt the butter and add the olive oil.
- Place the chicken, skin side down, into the dish in a single layer and drizzle some of the butter/oil on the pieces.
- Bake for 10 minutes and turn pieces over and continue baking about 45 minutes, or until done.
We loved this chicken! The flavors were fantastic to say the least! I loved the mix of the tarragon and dried rosemary, though I did lower the tarragon to 1/2 tsp. so it wouldn't overpower the rosemary. This is a keeper!