• 4 to 4 1/2 pounds (total) chicken thighs and legs, rinsed and patted dry
  • Coarse salt and ground pepper
  • 8 sprigs fresh tarragon, or 1/2 teaspoon dried


  1. 1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss chicken with salt and pepper. Scatter tarragon sprigs over chicken.
  2. 2. Bake, turning chicken halfway through, until browned, 30 to 40 minutes. (An instant-read thermometer should register 160 degrees. When inserted in the thickest part of the thigh, avoiding bone.)
  3. 3. When cool enough to handle, remove skin from chicken and shred meat to use in Chicken Potpie with Green Beans and Squash. (You should have about 6 cups.)

Read More