One-Pan Roasted Chicken Thighs with Potatoes and Tarragon

Author Notes: This dish was inspired by a recipe in the March 2017 Bon Appetit that calls for marinating chicken thighs in mayonnaise (and a few other ingredients I did not have on hand), which encourages browning while keeping the meat juicy — it works! There's no marinating here, however — everything gets thrown into the pan at once, and 45 minutes later it emerges beautifully golden. A shower of herbs at the end adds some welcomed color and freshness.

Re: potatoes, I've been using a 1.5-ib bag of "Honey Golds—One Bite" that I find at my local grocery store. You can use fingerlings, too, but you should halve them lengthwise to ensure they cook through.
Alexandra Stafford

Serves: 4


  • 1.5 pounds small potatoes, see notes above
  • 1 medium onion, thinly sliced, to yield about a cup
  • 2 tablespoons olive oil
  • 1/2 cup water
  • kosher salt and fresh cracked pepper to taste
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 4 bone-in, skin-on chicken thighs
  • a few tablespoons finely chopped herbs, such as tarragon, chives, or parsley
In This Recipe


  1. Place a rack in the middle of the oven and preheat it to 450ºF. Place the potatoes, onion, olive oil, and water in a large skillet. Season all over with salt. Crack pepper over top to taste. Toss to combine.
  2. In a medium bowl, stir together the mayonnaise and the mustard. Add the chicken thighs and toss to coat on all sides. Season all over with salt and pepper. Nestle the thighs on top of/in between the potatoes. Crack more pepper over top if you wish.
  3. Transfer pan to the oven uncovered and cook for 45 minutes or until evenly golden, checking after 30 minutes to ensure everything is browning evenly — if the onions are getting too dark, add a few more tablespoons of water to the pan.
  4. Sprinkle tarragon or herb of choice all over the roasted chicken and potatoes. Transfer chicken to a platter. Toss potatoes with herbs and remaining juices in the pan. Taste. Adjust with more salt or pepper if necessary. Spoon potatoes around chicken on the platter. Serve.

More Great Recipes:
Chicken Thigh|Mayonnaise|Mustard|Potato|Tarragon|Chicken|One-Pot Wonders|Spring|Entree

Reviews (6) Questions (0)

6 Reviews

JoyceB November 4, 2017
This is a great recipe and agree with LisaD, a large casserole dish is best and both times I've made it, I've removed the chicken pieces to rest and continued to roast the veg for about 15 extra minutes until the potatoes are cooked. Your mileage may vary depending on the old/newness of the potatoes and the size you cut them.
LisaD May 13, 2017
For anyone who is making this: I suggest choosing a pan large enough to hold the chicken and the potatoes in one layer. I made this in an Emile Henry casserole just big enough to hold the potato/onion layer underneath the chicken thighs. As a result, the potatoes didn't brown up nicely (and many of them were undercooked even after adding 10 minutes cooking time), and the juices from the chicken didn't evaporate, so there was a fatty, soggy mess in the bottom. The onions didn't brown up and were unappealingly limp and white. The chicken browned up nicely and the flavors were delicious, so I would try this again in a different pan, probably the bottom of the broiler pan that came with the oven.
isabel H. April 9, 2017
Delicious! There were potatoes left over so I will use 6 chicken thighs next time. Also, there was quite a bit of oil in the pan; I don't think the olive oil is necessary, as the chicken gives off quite a bit of fat.
Author Comment
Alexandra S. April 9, 2017
So happy to hear this! You may be right about the oil. I'll experiment with omitting next time.
Greg S. April 6, 2017
Think a veggie could be squeezed in? Perhaps broccoli or brussel sprouts?
Author Comment
Alexandra S. April 6, 2017
Worth a shot! I think Brussels sprouts would be nice here.