Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions

Name: Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions
Total time: 7 min
Ingredients: 1/2 cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs; 2 garlic cloves, finely grated or minced; 2 tablespoons extra-virgin olive oil, more for drizzling; 1 1/2 teaspoons kosher salt, more as needed; 1/2 teaspoon ground black pepper, more as needed; 3 pounds bone-in chicken thighs (skin on); 2 large onions, peeled and sliced (about 4 cups); 4 thyme sprigs; Sherry vinegar, to taste

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Total: 7 hours

Servings: 6

Author : Melissa Clark

chicken onion tarragon

Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions

Ingredients

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1/2 cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs2 garlic cloves, finely grated or minced2 tablespoons extra-virgin olive oil, more for drizzling1 1/2 teaspoons kosher salt, more as needed1/2 teaspoon ground black pepper, more as needed3 pounds bone-in chicken thighs (skin on)2 large onions, peeled and sliced (about 4 cups)4 thyme sprigsSherry vinegar, to taste

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Instructions

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Step 1

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, and up to overnight.

Step 2

Heat oven to 425 degrees. 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. Strew thyme and tarragon sprigs over onions and chicken.

Step 3

Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you’d like, run pan under the broiler for 1 to 2 minutes at the end of cooking.

Step 4

Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.