by Susan Hanna
This recipe from the New York Times is simple and delicious. Marinate chicken thighs in a mixture of tarragon, garlic, oil, salt and pepper for at least six hours or overnight. While the oven is preheating, toss sliced onions with oil, salt and pepper and spread out on a baking sheet. Add the chicken and fresh tarragon and thyme sprigs. Roast for about 35 minutes, tossing the onions after 15 minutes. Serve the chicken with the caramelized onions.
Avoiding Additives and Preservatives
This recipe is free of additives and preservatives, except for the sherry vinegar. Either omit it or use a wine vinegar with only naturally occurring sulfites, such as Eden Organic brand. For more recipes using all-natural ingredients, visit Eye For a Recipe.
- ½ cup (125 ml) finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
- 2 garlic cloves, finely grated or minced
- 2 tablespoons (30 ml) extra-virgin olive oil, more for drizzling
- 1 ½ teaspoons (7.5 ml) kosher salt, more as needed
- ½ teaspoon (2.5 ml) ground black pepper, more as needed
- 3 pounds (1.4 kg) bone-in chicken thighs (skin on)
- 2 large onions, peeled and sliced (about 4 cups)
- 4 thyme sprigs
- Sherry vinegar, to taste
- In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
- Heat oven to 425 degrees F (218 C). Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
- Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you’d like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
- Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.
From the New York Times