Tarragon Chicken and Veggies


Tarragon is one of those spices I don’t use often but I absolutely love.  The flavor is bright, almost minty to me.  I don’t find it to fit in with a lot of my recipes but when I can add it into a meal and I remember I definitely do!!!  I used the veggies I had on hand and I was more than happy with my selection.  Fennel is a great compliment to tarragon and zucchini/yellow squash goes great with kalamata olives, capers, sun dried tomatoes, and feta.  I know it seems like a lot going on here but I love adding lots of flavors and letting them meld together as they bake.


I do realize the colors of these pictures are a bit drab.  This is due to both the roasting of the veggies and the horrible light our house offers during the winter months.  My response to this, deal with it.  I also notice sometimes my pictures look blurry when I add them into a post.  But if you click to enlarge them they are crystal clear.  I have no idea what this is all about, it drives me slightly crazy but at this time I, yes you read that right, I learned to deal with it.  Even though I act like I can, in reality, I know I can’t win it all!  But I sure come close!  Anyway, I served this family style in a large bowl.  If you have some fresh parsley on hand it would be a perfect garnish, giving that little pop in color!  Oh and check out my little helper below.  Currently his favorite food is chicken.  He knows what chicken is and gets weirdly excited any time he sees it.  So the entire time I took these pictures I had talk him out of putting his fingers in the dish to dig out the chicken and leave behind the veggies.  If he could he would sustain on chicken, fruit, and crackers.  Could be worse right?


Tarragon Chicken and Veggies

Yield: serves 4

Tarragon Chicken and Veggies

Veggies and chicken thighs baked in a one pot dish. Tarragon, capers, kalamata olives, oil packed sun dried tomatoes, and feta offer plenty of flavor! Perfect served on it's own or with a side or orzo pasta.


  • 1 fennel bulb, halved, cored, and thinly sliced
  • 1 zucchini, quartered lengthwise and chopped thin
  • 1 yellow squash, quartered lengthwise and chopped thin
  • large handful haricot verts, chopped into 1" pieces
  • 3 cloves garlic, minced/pressed
  • 3 tablespoons capers
  • 1/4 cup kalamata olives, pitted and halved
  • 4 oil packed sun dried tomatoes, roughly chopped
  • 1 tablespoon dried tarragon
  • s&p
  • 3-4 oz feta cheese (sheeps milk in brine)
  • 1 lb chicken thighs, fat trimmed off
  • pecorino romano


  1. Preheat oven to 400.
  2. Prepare veggies and place in a large bowl.
  3. Add the capers, kalamata olives, sun dried tomatoes, and tarragon. Season generously with s&p. Roughly crumble feta and mix well.
  4. Lightly grease a 9x13 pyrex dish (or use a large skillet), and add veggie mixture.
  5. Season chicken thighs with s&p, both sides. Gently layer into the veggie mixture. Grate a thin layer of pecorino romano on top.
  6. Bake 30 minutes or until chicken is cooked through and veggies are tender.

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