One Pan Roasted Chicken Thighs With Potatoes & Tarragon

As Hillary previously called me out for my one pan recipe week, she was correct in that I was merely being lazy and unmotivated to cook. No one is down for a cumbersome cooking project more than I am, but some weeks, I have absolutely no desire to be tied to my kitchen. This generally starts to happen when the sun is out, and I long for a grill, and a patio, and a yard to lay in... the list goes on. Always a lady with needs.

I picked a variety of recipes that could be done using literally one pan. When I was a kid and I first started to really love cooking, I remember I would take out pretty much everything in the kitchen. I would never know the best size, or the best utensils, so 3 saucepans, 2 sauté pans, 14 types of spatulas and a sheet pan later, I would have one simple appetizer and look like I just ran a marathon (lol, I don't run). These were also the days I would pretend I was on a cooking show, and every time Kate did something I hated, I would call it a commercial break. This is actually more mortifying as I type the words out, but we keep it honest over here at 3 lunatics eat.

Anyway, as most home cooks would tell you, the more you try and the better you get, the more you learn how to consolidate, what's necessary and what's not, and that there are ways to cut corners without cutting flavor. And here we arrive at the one pan craze. I sort of blame Martha Stewart for many things, but after her one pan pasta people lost their minds over, there have been an overwhelming amount of these types of recipes popping up all over the blogosphere. While I can't get down with Martha's pasta weirdness, this chicken recipe is one I whole heartedly stand behind. The marinade is simple-- just mustard and mayonnaise (yes, don't roll your eyes). The tarragon at the end makes this recipe, the onions get melty, the potatoes get crispy, and the sauce underneath that's created while cooking had me drinking it with a spoon. Laziness, I dig you.

| Amanda

One Pan Roasted Chicken Thighs With Potatoes & Tarragon

Adapted Food52

Yield - Serves 2-3

1.5 lbs. baby potatoes (these are the teeny ones, if using regular small potatoes cut in half)

1 medium onion, thinly sliced

2 tbsp. olive oil

1/2 cup water

1/4 cup mayonnaise

2 tbsp. Dijon mustard

2 tbsp. chopped tarragon

4bone-in, skin-on chicken thighs

Kosher salt & pepper to taste

Place 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 with salt and pepper. Toss to combine.

In a medium bowl, stir together the mayonnaise and the mustard. Add the chicken thighs and toss to coat. Season with salt and pepper. Nestle the thighs on top of the potatoes. 

Transfer 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.

Sprinkle 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. Adjust with more salt or pepper if necessary.