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Lemon Tarragon Chicken

One Pan Lemon Tarragon Chicken

This healthy, low carb anti-inflammatory dish is simple to make and absolutely delicious.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Servings 4


  • 2 whole lemons
  • ¼ cup Extra virgin olive oil
  • 4-6 cloves garlic minced
  • 2 tsp Kosher salt
  • 1 tsp pepper
  • ¼ cup fresh tarragon leaves chopped
  • 1 ½ lbs fresh asparagus trimmed
  • 2 large leeks sliced 1/2 inch thick
  • 1 ½ lbs boneless, skinless chicken breasts chopped


  • Preheat oven to 350°F and line a sheet pan with parchment paper.
  • Place the zest of 1 lemon and it's juice (about 3 Tbsp) in a small bowl. Add oil, garlic, salt and pepper. Mix well until salt dissolves. Add ½ of the fresh tarragon, saving the remainder for garnish.
  • Place trimmed asparagus in a bowl and spoon some of the marinade over top. Toss to combine and place on prepared sheet pan. Add leeks to the same bowl, toss with a little marinade and spread out on the sheet pan. Add the chicken breasts to the bowl, with remaining marinade until well coated. Nestle the chicken among the asparagus.
  • Zest the second lemon over the whole sheet pan and slice the lemons into rounds, layering them over the asparagus.
  • Bake 20 minutes, or until chicken reads 160°F.
  • Remove from oven and lightly toss, turning chicken over to coat the top with the juices. Sprinkle with remaining tarragon and serve.
Keyword Anti-Inflammatory, Asparagus, Complete Meal, Entree, Poultry