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Sheet Pan Chicken Tarragon with Fennel and Leeks

This quick and easy chicken tarragon dinner is the simplest dinner for weeknight meals with very little clean-up.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 4 Chicken Cutlets
  • 2 Packs of Fresh Tarragon about 1oz
  • 12 oz Bag Green Beans
  • 2 lemons zested and juiced
  • 1/4 plus 2 tbsp of Avocado Oil
  • 2 Garlic Cloves Minced
  • 1 Fennel Halved then Sliced (Remove the 1st outer layer)
  • 1 Leek Halved and Sliced and rinsed well
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven to 450
  • In a large bowl, mix together the avocado oil, 2 lemons juiced, 1 1/2 lemons, zested (reserve the other half zest for later), salt, pepper, tarragon (reserve 1 tbsp for later), and garlic.
  • Add the green beans into the lemon mixture and toss well. With tongs, add the green beans onto a large baking sheet. Be sure to reserve the liquid.
  • Add the fennel and leeks to the lemon mixture and remove it with tongs and place on a baking sheet.
  • Then add your chicken cutlets to the lemon mixture. Mix well and place onto the baking sheet with the veggies
  • Add the other 1/2 of that lemon zest, fennel fronds, tarragon, and a dash more of salt and pepper
  • Roast everything for about 20 minutes or until chicken is cooked through.
  • Serve with potatoes or rice or just as is. Enjoy!