Meats & Fish
1/2 cup Tarragon, freshly chopped
4 ea Tarragon sprigs
2 tsp Garlic, chopped
2 Tbs Olive oil, more for drizzling
1-1/2 tsp Kosher salt
1/2 tsp Black pepper
3 lbs Chicken thighs, bone-in, skin on
3 ea Onions, peeled & sliced (about 4 cups)
4 ea Thyme sprigs
Adapted from cooking.nytimes.com/recipes by BBF, January, 2021.
In a large bowl, stir together tarragon, garlic, oil, salt & pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
Heat oven to 425°F. Place chicken thighs on a rimmed baking sheet, leaving space between them.
Add the onions to the spaces between thighs, and drizzle with oil and sprinkle with salt and pepper and toss well. Strew thyme and tarragon sprigs over onions and chicken.
Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions are 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 1-2 minutes at the end of cooking.
Place chicken on a platter. Add salt and pepper if needed. Spoon onions around the chicken and serve.