Oven-Baked Tarragon Chicken Thighs Recipe

Oven-Baked Tarragon Chicken Thighs Recipe

50-minute recipe Serves 4 to 6
A fuss-free dinner that's on the table in less than an hour. A single baking sheet is all you need for the baked chicken thighs and potatoes (less dishes!). And, while they cook to golden perfection in the oven, a simple spinach, mint and roast tomato salad can be tossed together with time to spare.
50-minute recipe Serves 4 to 6


Prep: 10 mins | Cook: 40 mins
  • 1

    Position rack in centre of oven, then preheat to 400°F.

  • 2

    Place potatoes on a large rimmed baking sheet. Drizzle with 1 tbsp oil and toss to coat.

  • 3

    Arrange chicken, skin-side-up, in a single layer on baking sheet with potatoes. Cut butter into small pieces and press onto chicken, dividing evenly among the thighs. Sprinkle chicken and potatoes with tarragon and salt. Roast for 10 minutes.

  • 4

    Meanwhile, toss tomatoes with remaining 1 tbsp oil and basil in a medium bowl.

  • 5

    Spoon pan juices over chicken. Add tomatoes to baking sheet, stirring to combine.

  • 6

    Continue roasting until until an instant-read thermometer inserted into the thickest part of the chicken reaches 165°F, about 25 to 30 minutes.

  • 7

    Combine spinach and mint in a large bowl. Add tomatoes and a few spoonfuls of pan juices and toss to coat. Serve salad alongside chicken and potatoes.

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