I made this on Monday and forgot to post about it. I got the recipe from Simply RecipesSimply Recipes, but switched out the thyme and rosemary for fresh tarragon, since I had some left over from the halibuthalibut. Delicious, very lemony. But really, I don't think you can go wrong with baked chicken thighs. If they're cooked to the right temp they're bound to be great.

1 1/2 - 2 lbs chicken thighs (4-5)
1 tbsp lemon zest
3 tbsp lemon juice
1 clove garlic, minced
1 1/2 tbsp fresh chopped tarragon
1/2 tsp salt
1/2 tsp black pepper
1-2 tbsp melted butter

Place lemon juice, zest, garlic, tarragon, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch (this will help the marinade penetrate). Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all the chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator. Let marinate for 2 hours.

Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a baking dish, skin side up. Reserve marinade. Use a pastry brush to brush a little melted butter on each piece of chicken.

Bake for a total of 50-55 minutes, until the internal temperature is 175°F. Half-way through the baking, at about the 25 minute mark, baste the chicken pieces with the reserved marinade.

Let rest, covered in foil, for about 10 minutes before serving.

Serves 2 with a little left over.