Another quick Diana Henry recipe that we’ve returned to time and time again – ignore the knob of butter on the rice in the photo (I was messing around with presentation) and instead melt the remaining buttery tarragon yumminess and serve as a sauce. Serves 4.
50g salted butter (room temp or softer)
8 tbsp dijon mustard
6 sprigs of tarragon, leaves only, chopped
8 skinless bone in chicken thighs or joints
A handful of panko breadcrumbs
Salt & Pepper
- Heat the oven to 220C.
- Mash up the mustard, butter and tarragon in a small bowl with a spoon until well combined.
- Put the chicken pieces in a roasting tin, season both sides, then put dollops of the butter mix on each piece taking care not to touch the chicken with whatever utensil you’re using (ie don’t contaminate the remaining butter with raw chicken).
- Spread the butter over the top of the chicken, the press on the breadcrumbs.
- Roast for 35 minutes until the chicken is cooked through.
- Just before the chicken comes out of the oven, heat the remaining buttery mix gently in a small pan ready to serve over whatever greenery & carbs you’re having.