One-Pan Chicken with Potatoes & Tarragon

Name: One-Pan Chicken with Potatoes & Tarragon
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 ½ lb White Potatoes (1.5 pounds small potatoes, see notes above); 1 cup Yellow Onion (1 medium onion, thinly sliced, to yield about a cup); 2 tbsp Olive Oil (2 tablespoons olive oil); ½ cup Water (1/2 cup water); 0 pieces Kosher Salt (Kosher salt and fresh cracked pepper to taste); ¼ cup Mayonnaise (1/4 cup mayonnaise); 2 tbsp Dijon Mustard (2 tablespoons Dijon mustard); 4 pieces Chicken Thigh (4 bone-in, skin-on chicken thighs); 1 tbsp Herbs (A few tablespoons finely chopped herbs, such as tarragon, chives, or parsley)

One-Pan Chicken with Potatoes & Tarragon - Dinner (American)

50 minAmerican

Servings4

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Dairy Free

Steps

1Place 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.
2In 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.
3Transfer 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.
4Sprinkle 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.