This pan-roasted garlic tarragon chicken features crisp, golden skin and a juicy interior, brightened with fresh lemon and herb. The smashed mustard potatoes are soft inside with crunchy, caramelized edges and a tangy Dijon finish. Together they create a well-balanced plate of savory, herby, and slightly acidic flavors. Serve warm for weeknight dinners or a relaxed weekend meal with a green salad.
Ingredients
- Bone-in, skin-on chicken thighs (4, about 1.5 lb / 700 g)
- Small new potatoes (1.5 lb / 700 g)
- Olive oil (3 tablespoons)
- Unsalted butter (2 tablespoons)
- Garlic cloves (4, minced)
- Fresh tarragon leaves (2 tablespoons, chopped) or 1 teaspoon dried
- Fresh lemon (zest and 1 tablespoon juice)
- Dijon mustard (2 tablespoons)
- Chicken stock or water (1/4 cup)
- Salt (1 1/2 teaspoons) and black pepper (3/4 teaspoon), divided
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Place a large pot of salted water on to boil for the potatoes.
- Cook the potatoes in boiling water until just tender when pierced, about 12–15 minutes. Drain and let steam dry for a minute.
- Place potatoes on a baking sheet and gently press each with the bottom of a glass or spatula to flatten slightly. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt, then roast for 20 minutes, flipping once, until edges begin to brown and crisp.
- Meanwhile, combine minced garlic, tarragon, lemon zest, lemon juice, 1 tablespoon olive oil, Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub this mixture under and over the chicken skins and let sit while the potatoes roast.
- Heat an oven-safe skillet over medium-high heat and add 1 tablespoon olive oil. Place chicken thighs skin-side down and sear without moving until skin is deeply golden and crisp, about 6–8 minutes. Flip and sear the other side 1–2 minutes.
- Add the butter and chicken stock to the skillet, spoon a little of the melted butter over the chicken, then nestle the roasted smashed potatoes around the thighs. Transfer the skillet to the oven and roast 12–15 minutes, until the chicken reaches 165°F (74°C) and juices run clear.
- Remove from oven and let the chicken rest 5 minutes. Spoon the pan juices over the chicken and potatoes, adjust seasoning with remaining salt and pepper if needed.
- Garnish with chopped parsley and an extra sprinkle of fresh tarragon. Serve the thighs with the smashed mustard potatoes and enjoy immediately.
Tips or Variations
- For extra tang, stir 1 teaspoon apple cider vinegar into the pan sauce before serving.
- Swap tarragon for thyme or rosemary if preferred; reduce amount slightly for stronger herbs.