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 (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 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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