This is pretty much a two step recipe– the only challenge required to get this on to your dinner table is to remember to marinate it a day ahead. Just plop your chicken into a dish with tarragon and garlic and chill it until tomorrow. Then it all goes onto a baking sheet with sliced onions and it roasts away, filling your house with delightfully comforting aromas. Serve it with mashed potatoes, rice, polenta– this chicken welcomes all accompaniments.
Using chicken thighs gives it additional flavor, plus you needn’t watch the clock as closely as they won’t dry out like a chicken breast. Dried tarragon and thyme are fine in a pinch but fresh really does make it better here! This is from a New York Times recipe, with minor adaptations.
- 1/2 cup fresh tarragon finely chopped
- 4 cloves garlic minced
- 4 tbsp. olive oil divided
- 2 tsp. salt
- 2 tsp. black pepper
- 3 lbs. chicken thighs, with bone and skin
- 4 cups onion sliced thin
- 4 tbsp. cider vinegar divided
- 1 tbsp. cooking sherry
- 2 tbsp. fresh tarragon finely chopped
- 2 tbsp. fresh thyme finely chopped
- In large bowl, combine the tarragon, garlic, 2 tbsp. cider vinegar, 2 tbsp. olive oil, salt and pepper. Add chicken thighs and toss well to coat. Cover and chill overnight.
- Preheat oven to 425. Spread the onions onto a baking sheet, and toss with remaining 2 tbsp. olive oil. Sprinkle liberally with salt and pepper. Place the chicken on top of the onions and sprinkle with the 2 tbsp. tarragon and thyme.
- Roast for 15 minutes. Remove from oven and toss the onions. Return to oven and roast additional 30 minutes, or until everything is golden and cooked through.
- Place chicken on platter. Toss the onions with sherry and remaining cider vinegar.