3 garlic cloves, minced
3 Tbl unsalted butter, softened
2 Tbl Dijon mustard
½ cup loosely packed tarragon leaves
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 onions, peeled and sliced
4 tarragon sprigs
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, chopped tarragon leaves, minced garlic and butter. Stir to combine.
2.Season chicken with 1 tsp salt, 1 tsp pepper and 2 tsp Fixin Chicken Blend. Rub the mustard-butter-tarragon mixture on the skin side of the chicken.
3.Place the breadcrumbs in a wide shallow bowl. Place the chicken, skin side down, into the bread crumbs. Press to adhere the bread crumbs to the mustard-butter-tarragon mixture on the chicken.
4.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, skin side up, in the cleared spaces so the onions surround the chicken. Add the tarragon sprigs over onions and drizzle the the chicken and onions with a little additional Lemon Garlic Extra Virgin Olive Oil.
5.Roast for 20 minutes. Use tongs to stir the onions and return to the oven and continue roasting until chicken is cooked through and the onions are tender - about an additional 25 minutes. The chicken juices should run clear and an instant read thermometer should register 165°F.
6.As soon as you remove the pan from the oven, drizzle the onions with Champagne Pear White Balsamic Vinegar. Spoon Onions onto a platter, top with the chicken and serve

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