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One-Pan Roasted Chicken Thighs with Potatoes and Tarragon
Recipe

10 INGREDIENTS • 7 STEPS • 50MINS

One-Pan Roasted Chicken Thighs with Potatoes and Tarragon

5.0
3 ratings
Incredibly juicy, evenly browned chicken plus well-seasoned potatoes showered with tarragon—will have you marveling. This dish is a small miracle.
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One-Pan Roasted Chicken Thighs with Potatoes and Tarragon
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Incredibly juicy, evenly browned chicken plus well-seasoned potatoes showered with tarragon—will have you marveling. This dish is a small miracle.
50MINS
Total Time
$1.64
Cost Per Serving
Ingredients
Servings
4
US / Metric
Potato
1.5 lb
Small Potatoes
Onion
1
Medium Onion, thinly sliced
about 1 cup once slices
Olive Oil
2 Tbsp
Water
1/2 cup
Water
Kosher Salt
to taste
Mayonnaise
1/4 cup
Mayonnaise
Dijon Mustard
2 Tbsp
Dijon Mustard
Tarragon
2 Tbsp
Finely Chopped Tarragon
up to 3
or Chives or Parsley
Nutrition Per Serving
VIEW ALL
Calories
546
Fat
24.7 g
Protein
37.9 g
Carbs
40.7 g
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One-Pan Roasted Chicken Thighs with Potatoes and Tarragon
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Place a rack in the middle of the oven and preheat it to 450 degrees F (230 degrees C).
step 2
Place the Potatoes (1.5 lb), Onion (1), Olive Oil (2 Tbsp) and Water (1/2 cup) in a large oven-safe skillet. Season all over with Kosher Salt (to taste). Crack Ground Black Pepper (to taste) over top to taste. Toss to combine.
step 2 Place the Potatoes (1.5 lb), Onion (1), Olive Oil (2 Tbsp) and Water (1/2 cup) in a large oven-safe skillet. Season all over with Kosher Salt (to taste). Crack Ground Black Pepper (to taste) over top to taste. Toss to combine.
step 3
In a medium bowl, stir together the Mayonnaise (1/4 cup) and the Dijon Mustard (2 Tbsp). Add the Bone-in, Skin-on Chicken Thighs (4) and toss to coat on all sides.
step 3 In a medium bowl, stir together the Mayonnaise (1/4 cup) and the Dijon Mustard (2 Tbsp). Add the Bone-in, Skin-on Chicken Thighs (4) and toss to coat on all sides.
step 4
Season all over with Kosher Salt (to taste) and Ground Black Pepper (to taste). Nestle the thighs on top of/in between the potatoes. Crack more pepper over top if you wish.
step 4 Season all over with Kosher Salt (to taste) and Ground Black Pepper (to taste). Nestle the thighs on top of/in between the potatoes. Crack more pepper over top if you wish.
step 5
Transfer pan to the oven uncovered and cook for 45 minutes or until evenly golden, checking after 30 minutes to ensure everything is browning evenly — if the onions are getting too dark, add a few more tablespoons of water to the pan.
step 5 Transfer pan to the oven uncovered and cook for 45 minutes or until evenly golden, checking after 30 minutes to ensure everything is browning evenly — if the onions are getting too dark, add a few more tablespoons of water to the pan.
step 6
Sprinkle Tarragon (2 Tbsp) all over the roasted chicken and potatoes. Transfer chicken to a platter.
step 6 Sprinkle Tarragon (2 Tbsp) all over the roasted chicken and potatoes. Transfer chicken to a platter.
step 7
Toss potatoes with herbs and remaining juices in the pan. Taste. Adjust with more salt or pepper if necessary. Spoon potatoes around chicken on the platter, then serve.
step 7 Toss potatoes with herbs and remaining juices in the pan. Taste. Adjust with more salt or pepper if necessary. Spoon potatoes around chicken on the platter, then serve.
Tags
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Dairy-Free
American
Budget-Friendly
Gluten-Free
Comfort Food
Chicken
Shellfish-Free
Dinner
Fall
One-Pot
Spring
Winter
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