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Mustard-Tarragon Roasted Chicken

20120627-212491-dinner-tonight-susan-spicer-pan-roasted-chicken-breast-primary-thumb-625xauto-253023Try this flavorful chicken dish with a lush, green salad, baked vegetables, and some quinoa.  I recommend cooking your quinoa with the extra sauce in the baking dish. 
2 pounds organic chicken thighs, bone in, skin on

1/2 cup fresh tarragon leaves

1/4 cup Dijon mustard

2 tablespoons honey

1/4 cup water

1/2 teaspoons sea salt non-iodized, Diamond, or Mortons brands


Preheat the oven to 425ºF.  Set out an 8 x 8-inch baking dish.
Place the chicken thighs into the baking dish and set aside.
To make the sauce, place all the ingredients into a blender and blend until smooth.
Pour the sauce over the chicken in the dish.  Roast the chicken for about 40 minutes.  Serve.
Yield: 4 to 6 servings
Enjoy this delicious meal courtesy of our friends at The Whole Life Nutrition Cookbook.
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