Tarragon Chicken with Sherry Vinegar Onions

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

1. mix tarragon, garlic, oil, salt, pepper — marinate chicken 6 hours min.
2. heat oven to 425
3. season onions with oil, salt, pepper, spread on baking sheet with chicken, top with thyme
4. roast, tossing onions after 15 min., until done (25 to 35 min.)
5. broil 1 to 2 min. if needed to brown
6. plate chicken and onions, drizzle with sherry vinegar