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Chicken and tarragon are a classic combination and a great weeknight recipe. Instead of roasting a whole bird, this method just uses the chicken thighs so you can get dinner on the table faster. If you prefer white meat, you can substitute the chicken thighs for chicken breast and get excellent results as well!
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 6 servings
TIME: 1 hour plus 6 hours’ marinating[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- ½ cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
- 2 garlic cloves, finely grated or minced
- 2 tablespoons extra-virgin olive oil, more for drizzling
- 1 ½ teaspoons kosher salt, more as needed
- ½ teaspoon ground black pepper, more as needed
- 3 pounds bone-in chicken thighs(skin on)
- 2 large onions, peeled and sliced (about 4 cups)
- 4 thyme sprigs
- Sherry vinegar, to taste
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]In a large bowl, stir together tarragon, garlic, oil, salt, and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces, so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
Roast, tossing the onions after 15 minutes until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you’d like, run the pan under the broiler for 1 to 2 minutes at the end of cooking.
Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions over the chicken and serve.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
