Let's marinate the chicken. In a bowl or ziplock bag, combine the Butter Olive Oil, tarragon, garlic, salt & pepper. Add the chicken thighs and marinate overnight in the refrigerator. Trust us, overnight is worth it.
Preheat oven to 425°F. Toss sliced onions with the Plain EVOO, paprika, salt and pepper. Arrange the onions evenly on the sheet pan, leaving spaces for the chicken thighs so they come in contact with the pan.
Roast for 25 minutes, tossing the onions halfway through. Once the chicken is cooked through, broil on high for 3-5 minutes or until the thighs have developed a beautiful browned skin.
Drizzle the Tarragon White Balsamic over the roasted onions and serve immediately. Enjoy!
Ingredients
Directions
Let's marinate the chicken. In a bowl or ziplock bag, combine the Butter Olive Oil, tarragon, garlic, salt & pepper. Add the chicken thighs and marinate overnight in the refrigerator. Trust us, overnight is worth it.
Preheat oven to 425°F. Toss sliced onions with the Plain EVOO, paprika, salt and pepper. Arrange the onions evenly on the sheet pan, leaving spaces for the chicken thighs so they come in contact with the pan.
Roast for 25 minutes, tossing the onions halfway through. Once the chicken is cooked through, broil on high for 3-5 minutes or until the thighs have developed a beautiful browned skin.
Drizzle the Tarragon White Balsamic over the roasted onions and serve immediately. Enjoy!
