Sheet-Pan Tarragon Chicken

3 tbsp Olíva! Butter Olive Oil

4 bone in, skin on chicken thighs

¼ cup fresh tarragon, finely chopped

3 cloves garlic, finely chopped

¾ tsp salt

¼ tsp pepper

1 tbsp Olíva! Plain EVOO

1 yellow onion, sliced into ½" slices

sprinkle of paprika

salt & pepper

1 tbsp Olíva! Tarragon White Balsamic

Listen up... Our Butter Olive Oil is seriously underrated, and this recipe will prove it to you. This recipe will super easy with a quick clean up, could you ask for anything more?

Our Butter Olive Oil is vegan and great for those with dairy allergies.

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!

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Sheet-Pan Tarragon Chicken