2 garlic cloves
1 Tbl unsalted butter
2 tsp Dijon mustard
½ cup tarragon, plus 4 tarragon sprigs
8 bone-in, skin-on chicken thighs
2 ¼ tsp salt
1 tsp black pepper
1 tsp of Fixin Chicken Blend
2/3 cup plain dried breadcrumbs
2 large onion, peeled and sliced (4 cups)
Lemon Garlic Extra Virgin Olive Oil
Champagne Pear White Balsamic Vinegar

Lili Courtney is a mainstay in the Teaching Kitchen. She’s taught countless classes including the ever-popular Sheet Pan Suppers. This recipe is a show-stopping sheet pan supper. Big, big flavors from tarragon, mustard and Champagne Pear White Balsamic Vinegar. We love this quick cooking sheet pan that boasts long-cooked flavors.


1.In a small bowl, combine the Dijon mustard and chopped tarragon leaves. Mince 2 garlic cloves and stir into the bowl. Add the butter and Dijon mustard and stir to combine.
2.Season chicken with 2 teaspoons salt, 1 teaspoon pepper and 1 teaspoon Fixin Chicken. Rub mustard butter all over the chicken. Place the breadcrumbs in a wide shallow bowl. Coat the chicken evenly with breadcrumbs.
3.Heat oven to 425°F. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place the chicken pieces in the cleared spaces so the onions surround the chicken. Add the tarragon sprigs over onions and drizzle chicken with Lemon Garlic Extra Virgin Olive Oil.
4.Roast, stirring the onions after 15 minutes, until chicken is cooked through and the onions are tender, 25 to 30 minutes.
5.Move the chicken to a plate, drizzle onions with Champagne Pear White Balsamic Vinegar and taste for salt. Spoon Onions onto a platter and top with chicken.

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