Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions
Roasting chicken with tarragon is a classic combination, but here it’s given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It’s a succulent, easy and very flavorful dinner. If you’d rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.
- Serves: 6 persons
- ½cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
- 2garlic cloves, finely grated or minced
- 2tablespoons extra-virgin olive oil, more for drizzling
- 1 ½teaspoons kosher salt, more as needed
- ½teaspoon ground black pepper, more as needed
- 3pounds bone-in chicken thighs (skin on)
- 2large onions, peeled and sliced (about 4 cups)
- 4thyme sprigs
- Sherry vinegar, to taste
Step 1In 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.
Step 2Heat 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.
Step 3Roast, 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 pan under the broiler for 1 to 2 minutes at the end of cooking.
Step 4Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.