Published March 7, 2007.
Boneless, skinless chicken breasts also work in this recipe—simply decrease the baking time to 40 minutes. Remember to reserve 1/4 cup of the marinade to pour over the chicken as it rests. Be sure to buy thick asparagus for this recipe—pencil-thin asparagus will overcook. Thaw the artichokes completely and carefully pat them dry before roasting, or else they won’t brown, and might prevent the other vegetables from browning, too. Don’t mince the tarragon ahead of time or else it will turn black. The marinade can be refrigerated in an airtight container and stored for up to 4 days.
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