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RECIPE
10 INGREDIENTS 7 STEPS 50min

One-Pan Roasted Chicken Thighs with Potatoes and Tarragon

5.0
2 Ratings
Incredibly juicy, evenly browned chicken plus well-seasoned potatoes showered with tarragon—will have you marveling. This dish is a small miracle.
One-Pan Roasted Chicken Thighs with Potatoes and Tarragon Recipe | SideChef
Incredibly juicy, evenly browned chicken plus well-seasoned potatoes showered with tarragon—will have you marveling. This dish is a small miracle.
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/
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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/
50min
Total Time
$1.64
Cost Per Serving

Ingredients

Servings
4
US / METRIC
4 1/2 cups
1
Medium Onion , thinly sliced
about 1 cup once slices
1/2 cup
Water
to taste
1/4 cup
Mayonnaise
2 Tbsp
Dijon Mustard
2 Tbsp
fein gehackt Tarragon
up to 3
or Chives or Parsley
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
548
FAT
25.0 g
PROTEIN
37.9 g
CARBS
40.7 g

Cooking Instructions

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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 (4 1/2 cups) , 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 Tyson® 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 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 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.

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Nutrition Per Serving
Calories
548
% Daily Value*
Fat
25.0 g
32%
Saturated Fat
4.2 g
21%
Trans Fat
0.0 g
--
Cholesterol
150.0 mg
50%
Carbohydrates
40.7 g
15%
Fiber
4.6 g
16%
Sugars
1.6 g
--
Protein
37.9 g
76%
Sodium
458.2 mg
20%
Vitamin D
--
--
Calcium
52.8 mg
4%
Iron
2.7 mg
15%
Potassium
82.2 mg
2%
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