Tarragon Chicken with Vegetables

Summer is here! With temperatures rising, long days of activities, and impromptu gatherings, we find ourselves looking for ways to keep cooking times to a minimum and the kitchen cool while still eating healthy.

Whether you're entertaining friends or just relaxing at home with your family, this recipe is easy, delicious, and nutritious, and can be broiled (as indicated in the recipe) or grilled. Add some fresh organic (non-gmo) corn on the cob and seasonal fruit and you have a complete healthy meal.


(The original version of this recipe comes from Sunset Quick Meals with Fresh Foods cookbook published in 1983. I have modified it by substituting olive oil for the butter used in their recipe.)

  • 1/2 cup olive oil
  • 2 large cloves garlic, minced or pressed
  • 1 tsp dry tarragon (or spice of your choice)
  • 1/2 tsp pepper
  • 1 chicken (3-3 1/2 lbs) cut in quarters
  • 4-6 large mushrooms
  • 4 each small zucchini and crookneck squash, cut in half lengthwise
  • 1 green or red bell pepper, quartered & seeded
  • 2 tomatoes, halved
  • green onions (optional)

Combine oil, tarragon, and pepper in a small bowl. Baste chicken with oil mixture and place, skin side down, on a greased rack in a broiler pan. Broil about 6 inches below heat for 20 minutes. Turn chicken over and arrange vegetables alongside. Brush chicken and vegetables with remaining oil mixture. Continue to broil until meat near thighbone is no longer pink when slashed (15-20 minutes). Arrange chicken and vegetables on a platter.



Happy, Healthy Living!


    JoAnn Newton is a Holistic Nutrition Educator and Master Massage Therapist with a private practice in Graton, CA.

    Passionate about helping people transform their health through holistic nutrition, she facilitates a 23 day online Nutritional E-Cleanse Program seasonally with coaching, compassion, and humor.