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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 334 kcal
- Protein
- 32 g
- Carbohydrates
- 10 g
- Fat
- 18 g
- Fiber
- 0 g
- Sugar
- 8 g
- Sodium
- 582 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 96 mg
- Potassium
- 461 mg
- Calcium
- 54 mg
- Iron
- 2.1 mg
- Magnesium
- 50 mg
- Phosphorus
- 267 mg
- Zinc
- 1.3 mg
- Vitamin A
- 44 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.15 mg
- Niacin
- 15.0 mg
- Folate
- 13 mcg
- Water
- 125 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Chicken is dry or tough
Cause: Lean chicken breast was overcooked
Fix: Slice the chicken thinly against the grain and toss with extra pan juices or a drizzle of olive oil.
Prevention: Use a meat thermometer and pull exactly when it hits safe temperature; accounting for carryover cooking.
Glaze is burnt
Cause: Honey caramelized too quickly under the broiler
Fix: Trim off the burnt sections with a sharp knife before serving.
Prevention: Watch the broiling step constantly; move the rack lower if the heating element is too close.
Cultural Context
The combination of orange (canard à l'orange) and tarragon (poulet à l'estragon) draws heavily from classic French culinary traditions, adapting these rich flavor profiles into a lighter, modern preparation suitable for health-conscious home cooking.
