served with Buttered Baked Potatoes and Asparagus Spears
Those potatoes turned out beautifully crisp and buttery on the outside and gorgeously tender on the insides.
I slipped a sliced of fresh lemon beneath the skin on the thigh parts of the maryland pieces. It gaves the chicken flesh such a tangy lemony flavour and the tarragon complimented it well. I was too lazy to brave the cold outside to get some fresh sage from the garden.