Sheet Pan Chicken Thighs with Fresh Tarragon
SheetPan Chicken Thighs recipe is marinated with fresh tarragon and garlic, roasted until the skin is golden and crisp, then finished with a rich tarragon cream sauce, this is a simple, fuss-free, classic roasted tarragon chicken for two that delivers big flavor with minimal cleanup.
Servings: 2 servings
Ingredients
- ¼ cup finely chopped tarragon ,leaves and tender stems
- 1 garlic clove ,finely grated or minced
- 1 tablespoon extra-virgin olive oil ,more for drizzling
- ¾ teaspoons kosher salt ,more as needed
- ¼ teaspoon ground black pepper ,more as needed
- 2 bone-in chicken thighs ,skin on
- 1 large onion ,peeled and sliced (about 1 cups)
Tarragon Cream Sauce:
- ½ cup heavy cream
- ¼ cup fresh tarragon leaves ,roughly chopped
- 1 tablespoon Dijon mustard
- ½ cup Dry white wine
Instructions
- In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, or up to overnight.
- Heat oven to 425 degrees F. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken.
- Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, until the skin begins to turn a golden brown, for a total of 20 to 25 minutes.
- Meanwhile, mix the cream, tarragon and mustard in a bowl and season well with salt and pepper. After 20 to 25 minutes, turn the oven down to 325 degrees F, take out the sheet pan and pour a generous glass of white wine into the pan. Then pour the tarragon cream all over the chicken and place back in the oven for another 10 to 15 minutes. To judge when it’s cooked, I check the deepest part of the thigh with a meat thermometer, looking for 160 degrees F. If you don’t have one, prod this spot with a skewer and ensure the juices run clear.
- Place chicken on a platter, and let rest for 10 minutes, covered loosely with a bit of foil. Spoon onions around the chicken, pour any sauces left in the pan over the chicken and serve.