Roasted Tarragon Chicken with Spring Carrots and Peas

Roasted Tarragon Chicken with Spring Carrots and Peas

Roasted Tarragon Chicken with Spring Carrots and Peas

By Good Housekeeping
50 minutes

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Details
  • Servings:   4
  • Calories:   835
  • Protein:   61g
  •  
  • Fiber:   6g
  • Sugar:   7g
  • Carb Total:   10g
  •  
  • Trans Fat:   1g
  • Saturated:   19g
  • Fat Total:   58g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 3 tbsp. unsalted butter
  • 1 tbsp. chopped fresh tarragon leaves
  • ½ tsp. Kosher salt
  • ½ tsp. freshly ground pepper
  • 1 chicken
  • 1 tbsp. olive oil
  • ½ c. reduced-sodium chicken broth
  • 2 bunch baby carrots
  • 2 c. fresh or frozen green peas
Instructions

Roasted Tarragon Chicken with Spring Carrots and Peas serves 4 original recipe by Good Housekeeping.

View original preparation instructions

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