One-Pan Chicken with Potatoes & Tarragon

Name: One-Pan Chicken with Potatoes &amp; Tarragon
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1.5 pounds small potatoes, see notes above; 1 medium onion, thinly sliced, to yield about a cup; 2 tablespoons olive oil; 1/2 cup water; Kosher salt and fresh cracked pepper to taste; 1/4 cup mayonnaise; 2 tablespoons Dijon mustard; 4 bone-in, skin-on chicken thighs; A few tablespoons finely chopped herbs, such as tarragon, chives, or parsley

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Prep Time: 5 minutes

Cook Time: 45 minutes

Total: 50 minutes

Servings: 4

Author : Alexandra Stafford

one pan chicken potatoes

One-Pan Chicken with Potatoes & Tarragon

Ingredients

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1.5 pounds small potatoes, see notes above1 medium onion, thinly sliced, to yield about a cup2 tablespoons olive oil1/2 cup waterKosher salt and fresh cracked pepper to taste1/4 cup mayonnaise2 tablespoons Dijon mustard4 bone-in, skin-on chicken thighsA few tablespoons finely chopped herbs, such as tarragon, chives, or parsley

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Instructions

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Step 1

Place a rack in the middle of the oven and preheat it to 450ºF. Place the potatoes, onion, olive oil, and water in a large skillet. Season all over with salt. Crack pepper over top to taste. Toss to combine.

Step 2

In a medium bowl, stir together the mayonnaise and the mustard. Add the chicken thighs and toss to coat on all sides. Season all over with salt and pepper. Nestle the thighs on top of/in between the potatoes. Crack more pepper over top if you wish.

Step 3

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 4

Sprinkle tarragon or herb of choice all over the roasted chicken and potatoes. Transfer chicken to a platter. 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. Serve.