Tarragon has become a rather popular herb Hungary-wide. To day, I have only ever tried it in soups. This recipe was the evidence that it's an amazing addition to roasted chicken as well. This dish is super easy and absolutely delicious.
Ingredients
1.5 lb small potatoes
1 yellow onion
2 tbsp olive oil
0.5 cup water
0.25 cup mayo
2 tbsp dijon mustard
4 chicken thighs
a few tbsp chopped tarragon
salt
pepper
Preparation
Preheat oven to 450F, with rack in the middle. Wash potatoes, slice onion into thin slices. Add potatoes, onion, oil and water to an oven-proof skillet with lid. Season with salt and pepper and toss together.
Place the pan without a lid into the oven and cook for 45 minutes.
Sprinkle with tarragon and serve on a separate platter, removing potatoes and chicken from excess juices. Season with more salt as necessary.
Comments
Post a Comment