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

3 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

Save

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

1.5 lb

1

Medium Onion, thinly sliced

about 1 cup once slices

2 Tbsp

1/2 cup

Water

to taste

to taste

Ground Black Pepper

1/4 cup

Mayonnaise

2 Tbsp

Dijon Mustard

4

Bone-in, Skin-on Chicken Thighs

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

One-Pan Roasted Chicken Thighs with Potatoes and Tarragon

Save

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.

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