Equipment
Ingredients
Poultry
- 600 g boneless, skinless chicken breasts, trimmed
Marinade
- 80 ml fresh orange juice
- 6 g orange zest
- 30 g honey, liquid
- 15 ml olive oil
- 10 g fresh tarragon, finely chopped
- 1 garlic, minced
- 5 g salt
- 1 black pepper, freshly ground
Nutrition (per serving)
Method
In a small mixing bowl, whisk together the orange juice, orange zest, honey, olive oil, minced garlic, chopped tarragon, salt, and pepper until the honey is fully dissolved.
Place the chicken breasts in a baking dish. Pour the marinade over the chicken, turning to coat thoroughly. Let stand at room temperature for 20 minutes (or refrigerate for up to 2 hours for deeper flavor).
Preheat your oven to 200°C (400°F).
Bake the chicken in the preheated oven for 15-18 minutes, depending on thickness, until the internal temperature reaches roughly 70°C (158°F).
Switch the oven to broil (grill) on high. Broil the chicken for 2-4 minutes until the surface is golden brown and caramelized, and the internal temperature reaches a safe 74°C (165°F). Watch closely to prevent burning the honey.
Remove from the oven and tent loosely with foil. Let the chicken rest for 5 minutes to redistribute juices before serving.
Chef's Notes
- Always pat the chicken dry before adding the marinade if you want better adherence, though in this baking method, the excess liquid creates a nice pan sauce.
- If your chicken breasts are very thick (over 2.5cm/1 inch), pound them to an even thickness or butterfly them. This ensures even cooking and prevents the exterior from drying out before the center is safe.
- Tarragon has a strong flavor profile; if you are sensitive to anise flavors, start with half the amount or substitute with thyme for a more subtle herb finish.
Storage
Refrigerator: 3 days — Store in an airtight container. Flavor improves slightly the next day.
Freezer: 2 months — Freeze in sauce to maintain moisture.
Reheating: Gently reheat in a skillet with a splash of water or stock to prevent drying out.
