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Tarragon chicken tray bake

  • 0:10 Prep
  • 0:45 Cook
  • 4 Servings


  • 8 (about 1kg) chicken drumsticks
  • 4 Red Rascal potatoes, coarsely chopped (see note)
  • 1 large sweet potato, peeled, coarsely chopped
  • 65g (1/3 cup) kalamata olives
  • 6 garlic cloves, unpeeled, halved lengthways
  • 2 teaspoons dried tarragon
  • 125ml (1/2 cup) white wine
  • Fresh tarragon leaves (optional), to serve


  • 1
    Preheat oven to 200ºC. Place the chicken in a large heavy-based baking dish. Arrange the potato, sweet potato, olives and garlic around the chicken. Sprinkle with the dried tarragon. Season with salt and pepper.
  • 2
    Bake for 40 minutes or until the chicken is golden brown. Pour over the white wine and bake for a further 5 minutes. Sprinkle with fresh tarragon, if desired.

Source: taste.com.au


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