Roasted Lemon-Tarragon Chicken Thighs
- 16 shallots, peeled and quartered lengthwise
- 16 garlic cloves, thinly sliced
- 2 lemons, thinly sliced
- 1⅓ cup cold water
- 10 sprigs fresh thyme
- ½ cup fresh tarragon
- ¼ cup olive oil
- 2 teaspoons fine sea salt
- 1 pinch freshly ground black pepper, or to taste
- 8 bone-in, skin-on chicken thighs
- Mix the shallots, garlic, lemon slices, water, thyme, tarragon, olive oil, sea salt, and black pepper together in a bowl; add the chicken thighs and turn to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
- Preheat oven to 430°F (220°C).
- Remove chicken thighs from the marinade and arrange into a roasting pan. Pour marinade ingredients around chicken in the pan.
- Roast in preheated oven for 30 minutes. Cover roasting pan with aluminum foil and cook for another 20 minutes. Remove foil, heat the oven’s broiler, and cook chicken under the broiler until the skin is browned and crispy, 3 to 5 minutes.
A more fall-winter take on this recipe would be to use fresh rosemary in place of the tarragon. Just use a few sprigs should be enough since the flavor is intense.
What others are saying
Katie Hason says:
The tarragon flavors in this dish are incredible. The thighs came out juicy and tender. I love everything about this dish. I usually serve it with rice and vegetables. My husband and I both love it.
Queen Foodie says:
I really love this recipe. Lemon chicken is a family favorite. The tarragon is a very nice touch and changes flavor profile just enough to still be enjoyable.