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Mustard-Tarragon Roast Chicken With Egg Noodles
- 1/2 cup Dijon mustard
- 3 tablespoons cider vinegar
- 4 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons roughly chopped fresh tarragon
- 1 kosher salt and pepper
- 1 3 1/2- to 4-pound chicken, cut into pieces
- 1/4 cup 12-ounce package egg noodles
- 3/4 cup fresh flat-leaf parsley, roughly chopped
Directions:View on Real Simple
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