Lemon and Tarragon Chicken Breasts
Lemon and Tarragon Chicken Breasts



  • 2 lemons
  • 2 chicken breasts, skin on
  • 8 sprigs of tarragon
  • 2 tbsp olive oil
  • 1 tsp sea salt flakes
  • 1 tsp ground peppercorns
  • 250ml soya cream
  • Preheat the oven to 200C. Cut 7 thin slices of lemon and juice the remainder, then insert a slice of lemon beneath the skin of each breast, along with a whole sprig of tarragon. Pop in a roasting tin, drizzle with oil and season well. Roast for 35 mins, then transfer to a plate to keep warm.
  • Add the lemon juice to the roasting tin, heat on the hob, and deglaze with a spatula. Stir in the cream, and mix to combine. Return the chicken to the tin and spoon over the sauce, then serve topped with the rest of the lemon slices and tarragon as a garnish.
55 mins
4 serving

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