Serves 6
tarragon: 1/2 cup finely chopped plus 4 whole sprigs
garlic: 2 cloves minced
olive oil: 2 TBS
kosher salt: 1-1/2 tsp
black pepper: 1/2 tsp
chicken thighs: 3 lbs, bone-in skin-on
onions: 2 large, sliced
thyme: 4 sprigs
sherry vinegar: to taste
- mix tarragon, garlic, oil, salt, pepper — marinate chicken 6 hours min.
- heat oven to 425
- season onions with oil, salt, pepper, spread on baking sheet with chicken, top with thyme
- roast, tossing onions after 15 min., until done (25 to 35 min.)
- broil 1 to 2 min. if needed to brown
- plate chicken and onions, drizzle with sherry vinegar
