Cooking Instructions
HIDE IMAGES
SHOW ALL 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 (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
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.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSEasy Vegan Kimchi Fried Rice
Perfectly Cooked Duck Breasts with Banylus Gastrique and Roasted Grapes
Irish Soda Bread
Green Olive, Walnut & Pomegranate Salad
Whole Peach Bellini
Foolproof Pie Dough + Bourbon Pecan Pie (No Corn Syrup)
Easiest Rack of Lamb
Grand Marnier Chocolate Truffles
Pasta with Chicken, Lemon and White Wine
Broiled Arctic Char with Citrus Sauce
Shells with Red Pepper-Tomato Sauce
Crispy Tofu and Broccoli with Sesame-Peanut Pesto
Twice-Roasted Carrots with Honey and Almonds
Big Apple Pancake
Honey-Baked Chicken Legs
Creamy Tomato Soup
Recommended Recipes
{{name}}