One-pan roasted chicken thighs with potatoes and tarragon from Food52 by Alex Raij and Alexandra Stafford

  • chicken thighs
  • mayonnaise
  • Show all ingredients...

  • EYB Comments

    Can substitute herbs of your choice (see suggestions) for tarragon.

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Notes about this recipe

  • Eat Your Books

    Can substitute herbs of your choice (see suggestions) for tarragon.

  • Stephenn31 on October 12, 2024

    I cooked at 350 instead of 450 and it was still dried out after 45 min (had started at 450 but after 10 min turned it down because it was already browning). Otherwise an easy tray bake that you could mix up the spices and herbs on based on what’s available

  • alex9179 on January 03, 2019

    Roast veggies for 25 minutes. Stir, then add marinated BLSL thighs. Finish for 20 more minutes.

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