Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions | Recipe Cart
Sheet Pan Tarragon Chicken with Sherry Vinegar Onions | Savory flavors and easy prep in one dish from The New York Times. Perfect for dinner parties or a weeknight meal.
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Cooking tools:
- Mixing bowl
- Plastic wrap
- Oven
- Baking sheet
- Serving platter
- Spoon
- Tongs
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 1/2 cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
- 2 garlic cloves, finely grated or minced
- 2 tablespoons extra-virgin olive oil, more for drizzling
- 1 1/2 teaspoons kosher salt, more as needed
- 1/2 teaspoon ground black pepper, more as needed
- 3 pounds bone-in chicken thighs (skin on)
- 2 large onions, peeled and sliced (about 4 cups)
- 4 thyme sprigs
- Sherry vinegar, to taste
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