Sheet-Pan Tarragon Chicken with Sherry Vinegar Onions
Recipe Date:
September 1, 2024
Serving Size:
6
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1/2 cup finely chopped tarragon, plus 4 sprigs
- 2 garlic cloves, minced
- 2 tbsps extra-virgin olive oil
- 1 1/2 tsps kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 3 lbs bone in chicken thighs
- 2 large onions, peeled and sliced
- 4 thyme sprigs
- sherry vinegar, to taste
Directions
Tasting Notes: The onions, thyme and sherry vinegar really play beautifully aith the aromas on the nose and palate of the Pinot.
Serena's Tips: The cooking time routinely take longer for us but it may be our oven. Definitely get the onions and chicken good and brown.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1018741-sheet-pan-tarragon-chicken-with-sherry-vinegar-onions
Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of Andrew Scrivani for the New York Times.
