4 bone-in, skin-on chicken breasts
4 cloves peeled garlic
1 cup loosely packed fresh tarragon leaves or 1/4 cup dried
1/2 tablespoon olive oil
1/4 teaspoon salt Zest from 2 medium oranges

Chop the garlic and tarragon together finely, then stir in the oil, salt and orange zest to make a coarse paste.

Rub about a tablespoon of the paste under the skin and on the underside of each breast and pull the skin back over the meat.

Let the flavor soak in for several hours or overnight, then bake covered at 375 degrees for 30 minutes before uncovering and baking another fifteen minutes to brown.

You can use the now-flavored pan drippings to make a simple sauce or just spoon them over rice or vegetables.