Ingredients for Sweet And Savory Baked Chicken With Pineapple And Tarragon
- Fresh Tarragon
- Coarse Salt
- 1/4 teaspoon ground black pepper
- Roasting Chickens
- Fresh Pineapple
- 1/2 cup chopped shallots
- 2 tablespoons rice wine vinegar
- 1 tablespoon granulated sugar
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How to Make Sweet And Savory Baked Chicken With Pineapple And Tarragon
- Preheat oven to 425°F (220°C).
- Finely chop 2 sprigs of fresh tarragon. In a small bowl, combine chopped tarragon with 1 teaspoon salt and 1/4 teaspoon ground black pepper.
- Rub the tarragon mixture all over a whole chicken (approximately 3-4 pounds).
- Transfer the chicken to a large roasting pan. You can refrigerate the prepared chicken for up to 24 hours before baking.
- In a food processor, combine 1 cup chopped fresh pineapple, 1/4 cup chopped shallots, 2 tablespoons rice wine vinegar, 1 tablespoon granulated sugar, and 1/2 teaspoon salt.
- Pulse until the mixture is slightly chunky, but not completely pureed.
- Spread the pineapple mixture evenly over the chicken. Add the remaining 2 sprigs of fresh tarragon (roughly chopped) and 1/4 cup sliced shallots to the roasting pan around the chicken.
- Bake the chicken for 50-60 minutes, basting with pan juices every 15 minutes, until the skin is golden brown and the internal temperature reaches 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
42g
Fat
75g
Carbs
7g
