Post by @chefsarahdevight

This style of one-pan chicken dinners are my favorite after a long week at the restaurant. #easydinner #Recipe #chicken #cooking #weeknightdinner Roast Chicken Thigh with Tarragon Potatoes recipe 👇 Ingredients * 8 bone-in, skin-on chicken thighs (or chicken quarters) * 2 tbsp olive oil (or neutral cooking oil) * 1 large yellow onion, Sliced * 4-6 Cloves fresh garlic minced * 6 large Russet or Yukon Gold potatoes, peeled and diced into 1-inch cubes * 1/2 cup chicken stock (to deglaze) * 1 cup heavy cream * 1 tbsp Dijon mustard * 1 tbsp fresh tarragon, finely chopped (or 1 tsp dried tarragon) * 2 tsp kosher salt * 1 tsp fresh Cracked pepper * 2 tsp paprika * parsley to finish if desired Step-by-Step Instructions 1. Preheat oven to 400°F (200°C). Season chicken generously with salt, pepper and paprika. In a large oven-safe skillet over medium-high heat, sear chicken skin-side down for 6–8 minutes until golden and crispy. Flip, sear for 3 minutes, then plate and set aside. 2. Lower heat to medium. Add 2 tbsp butter and Toss onions and potatoes directly into the skillet. Add garlic and then sauté for 5 minutes until onions soften and potatoes get some color. 3.Pour in the chicken stock, scraping up the browned bits from the bottom of the pan. Nest the chicken back on top of the potatoes, skin-side up. Roast in the oven for 40 minutes until the chicken is cooked through and potatoes are tender. 4. Remove chicken to a plate. Place the skillet on low heat and stir the heavy cream, Dijon, and tarragon into the potatoes. Simmer for 2–3 minutes until the sauce thickens slightly. Season to taste, add some fresh parsley if desired, and serve!