Tarragon Roasted Chicken
Anthony Nichols
1230 reviews
Tender roasted chicken is spiced delicately with summer tarragon, then sliced and served over a grain salad composed of nutty farro, green beans, charred red onions and radishes. Drizzled with Chef Anthony's tangy buttermilk dressing, this hearty salad will keep you energized and satisfied throughout the day.
by
Anthony NicholsAs a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
Why everybody loves this meal
This was delicious! The chicken was moist and had lots of flavor. I look forward to eating this again.
JIll · 05/05/24
My favorite thing I’ve had so far. Tastes so good
Katie · 05/01/24
my favorite ❤️
CARTIER · 04/20/24
one of my favorites!!
Linda · 04/09/24
tasty
Jesse · 04/08/24
Excellent balance of protein, fat, and carbs
Matthew · 04/06/24
Delicious well-rounded meal. Loved the flavor of the chicken
Elizabeth · 04/03/24
loved the farro
Stephanie · 04/01/24
Nutritional Info
Calories
430
Protein
39g
Fat
25g
Carbohydrates
17g
Ingredients:
Agave Syrup, Black Pepper, Buttermilk, Chicken Thigh Boneless, Chives, Corn Syrup, Dijon Mustard, Egg Yolks, Extra Virgin Olive Oil, Farro, Garlic, Garlic Powder, Green Beans, Kosher Salt, Lemon Juice, Mayonnaise, Onion Powder, Radishes, Red Onions, Tarragon, Water
Heating Instructions
Chef preparation
Recommended for special occasions.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Quick preparation
Don't worry if time is an issue - we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
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Anthony Nichols
Anthony Nichols
Anthony Nichols
