- 4 skinless bone-in chicken legs
- 2 skinless bone-in chicken breasts, split
- 2 tablespoons olive oil
- 4 tablespoons tarragon leaves
- Sea salt and ground pepper
- 2 onions, peeled, halved and sliced into half rings
- 2 cups gluten-free low-sodium chicken broth
- 2 lemons, Juice of
Arrange onion slices in the bottom of a baking pan or oven-proof Dutch oven large enough to hold chicken pieces as best as possible in one layer. Sprinkle remaining half of tarragon leaves over onions and arrange chicken on top. Add chicken broth and lemon juice, cover with a lid or foil and place in the oven. Bake for about an hour or until juices run clear when chicken pieces are pierced with a fork. Remove from oven, covered, and let rest 10 minutes. Just before serving, taste the juices at the bottom of the pan and adjust seasoning with salt and pepper. Serve chicken with juices spooned over it.
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