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Tarragon Chicken

dinner

Tarragon Chicken

Succulent roasted chicken with tarragon, garlic, and caramelized onions, alongside tender butternut squash. A simple and satisfying dinner.

Prep

15 min

Cook

45 min

Total

60 min

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Ingredients

Serves7

Tarragon Chicken

  • 1.75 lb Butternut Squash (cut into 1-inch cubes)
  • 1.75 tsp Honey
  • 5.25 tbsp Extra-virgin olive oil (divided, plus more for drizzling)
  • 1.75 pinch Crushed red pepper flakes
  • 2.625 tsp Kosher salt (plus more as needed)
  • 3.5 count Large onions (sliced (about 4 cups))
  • 0.875 tsp Freshly ground black pepper (plus more as needed)
  • 5.25 tbsp Fresh tarragon leaves (or 1 teaspoon dried tarragon)
  • 3.5 count Garlic cloves (finely grated or minced)
  • 3.5 lb Bone-in, skin-on chicken drumsticks and thighs
  • 0 count Sherry Vinegar (to taste)
Servings: 7−+
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Cooking Instructions

  1. 1

    Prepare the Squash

    Preheat the oven to 425°F. In a large bowl, toss the butternut squash with honey, 1 tablespoon of olive oil, red pepper flakes, and a pinch of salt. Spread the squash on one side of a rimmed sheet pan.
    Tip: If you like a slightly caramelized flavor, let the squash sit for a minute in the oil-honey mixture before placing it on the sheet pan.
    Cleanup: Rinse the bowl now so it's ready for the chicken later.
  2. 2

    Prepare the Onions

    Spread the sliced onions on the other side of the sheet pan. Drizzle the onions and squash with a little more olive oil, season with salt and pepper, and toss them to coat evenly. Roast for 15 minutes.
    Tip: Add a dash of balsamic vinegar to the onions before roasting for a deeper flavor.
  3. 3

    Season the Chicken

    While the vegetables roast, mix tarragon, garlic, the remaining 2 tablespoons of olive oil, 1½ teaspoons of salt, and ½ teaspoon of black pepper in the same bowl you used earlier. Toss the chicken pieces in this mixture until well coated.
    Cleanup: This is a good time to start tidying up your prep space and wipe down any surfaces you've used for seasoning.
  4. 4

    Roast the Chicken

    After the vegetables have roasted for 15 minutes, toss them well. Nestle the seasoned chicken pieces in with the vegetables. Roast everything for 30 to 40 minutes, until the chicken is golden and cooked through, and the vegetables are tender.
    Tip: For extra crispy chicken skin, turn on the broiler for the last 1 to 2 minutes of roasting.
    Cleanup: While the chicken is cooking, wash any utensils and bowls you’ve used so far to minimize after-dinner cleaning.
  5. 5

    Serve

    Transfer the chicken to a platter. Drizzle the roasted onions and squash with a little sherry vinegar for a burst of acidity, and sprinkle with more salt and pepper if needed. Arrange the vegetables around the chicken before serving.
    Tip: For an extra burst of freshness, garnish with a few fresh tarragon leaves right before serving.

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Tarragon Chicken

with Caramelized Onions and Butternut Squash

Prep: 15 min · Cook: 45 min · Total: 60 min · Servings: 7

Ingredients

Tarragon Chicken

  • 1.75 lb Butternut Squash (cut into 1-inch cubes)
  • 1.75 tsp Honey
  • 5.25 tbsp Extra-virgin olive oil (divided, plus more for drizzling)
  • 1.75 pinch Crushed red pepper flakes
  • 2.625 tsp Kosher salt (plus more as needed)
  • 3.5 count Large onions (sliced (about 4 cups))
  • 0.875 tsp Freshly ground black pepper (plus more as needed)
  • 5.25 tbsp Fresh tarragon leaves (or 1 teaspoon dried tarragon)
  • 3.5 count Garlic cloves (finely grated or minced)
  • 3.5 lb Bone-in, skin-on chicken drumsticks and thighs
  • count Sherry Vinegar (to taste)

Instructions

  1. Prepare the Squash — Preheat the oven to 425°F. In a large bowl, toss the butternut squash with honey, 1 tablespoon of olive oil, red pepper flakes, and a pinch of salt. Spread the squash on one side of a rimmed sheet pan.
  2. Prepare the Onions — Spread the sliced onions on the other side of the sheet pan. Drizzle the onions and squash with a little more olive oil, season with salt and pepper, and toss them to coat evenly. Roast for 15 minutes.
  3. Season the Chicken — While the vegetables roast, mix tarragon, garlic, the remaining 2 tablespoons of olive oil, 1½ teaspoons of salt, and ½ teaspoon of black pepper in the same bowl you used earlier. Toss the chicken pieces in this mixture until well coated.
  4. Roast the Chicken — After the vegetables have roasted for 15 minutes, toss them well. Nestle the seasoned chicken pieces in with the vegetables. Roast everything for 30 to 40 minutes, until the chicken is golden and cooked through, and the vegetables are tender.
  5. Serve — Transfer the chicken to a platter. Drizzle the roasted onions and squash with a little sherry vinegar for a burst of acidity, and sprinkle with more salt and pepper if needed. Arrange the vegetables around the chicken before serving.