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Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions

By Melissa Clark

Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions
Andrew Scrivani for The New York Times
Total Time
1 hour, plus 6 hours' marinating
Rating
5(2,669)
Comments
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Roasting chicken with tarragon is a classic combination, but here it’s given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It’s a succulent, easy and very flavorful dinner. If you’d rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.

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Ingredients

Yield:6 servings
  • ½cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
  • 2garlic cloves, finely grated or minced
  • 2tablespoons extra-virgin olive oil, more for drizzling
  • 1½teaspoons kosher salt, more as needed
  • ½teaspoon ground black pepper, more as needed
  • 3pounds bone-in chicken thighs (skin on)
  • 2large onions, peeled and sliced (about 4 cups)
  • 4thyme sprigs
  • Sherry vinegar, to taste
Ingredient Substitution Guide

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
2,669 user ratings
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Comments

Hopbell

I really wish food writers would stop writing "Marinate over night" as though you're going to cook it the next morning. A more precise way of writing would be to quantify the time in hours: 4, 6, 8,12 hours.

Carey Green

It's hotter on the top shelf and a good place to brown the chicken slowly without having to take the time to use the broiler later.

Cubicle Cook

I made this with only 15 minutes marinating time. I used 3 onions because they reduce in size during cooking. I added some sherry during cooking because the chicken thighs I had on hand were skinless, after I'd tossed everything. I didn't put the additional herbs in during cooking, I used them for fresh chopped garnish on the serving platter. I use tarragon often and liked how it worked with the sherry flavors. Next time I'll add some thinly sliced potatoes.

RoxieD

I was only able to marinate the chicken for 45 minutes but I added a few tsp of mustard, a few cloves of garlic and a small splash of sherry vin into the marinade. It was so full of flavor that the shorter time was just fine. We can't wait to have it again. Easy and delicious.

TiminPS

I have made this several times, always to great success. In the last iteration I added mid-sized yukon gold potatoes cut into eighths (large chunks). The potatoes were the best part!

Jackie

Made this exactly like the recipe with lots of fresh tarragon and thyme. The only thing I changed was subbing white wine vinegar for sherry vinegar and used three large onions instead of two. The onions were disappointing as they turned to mush. Overall, the dish was pretty ho-hum

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