A golden, slightly sticky chicken glazed with honey and bright tarragon, offering a gentle aniseed lift. The skin crispifies in the oven while the meat remains juicy and flavored from a simple mustard-honey marinade. Carrots and potatoes roast until tender and caramelized, soaking up pan juices for extra depth. Serve warm straight from the oven for an easy weeknight dinner or a relaxed weekend meal.
Ingredients
- Bone-in, skin-on chicken thighs (6, about 2.5–3 lb / 1.2–1.4 kg)
- Baby potatoes (1.5 lb / 700 g), halved
- Carrots (1 lb / 450 g), cut into 1-inch pieces
- Olive oil (3 tbsp)
- Fresh tarragon leaves (2 tbsp), chopped, plus extra sprigs for roasting
- Honey (2 tbsp)
- Dijon mustard (1 tbsp)
- Garlic (3 cloves), minced
- Lemon zest (1 tsp) and lemon wedges to serve
- Unsalted butter (1 tbsp), softened (optional)
- Salt (1 1/2 tsp) and freshly ground black pepper (1 tsp)
- Chicken stock or water (1/4 cup / 60 ml)
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.
- In a small bowl whisk together honey, Dijon, minced garlic, chopped tarragon, olive oil, lemon zest, salt, and pepper until combined.
- Pat the chicken thighs dry with paper towels. Lightly season both sides with a pinch of salt and pepper. If you like, gently loosen the skin and smear a little of the honey mixture under the skin for more flavor.
- Toss the halved potatoes and carrot pieces with 1 tbsp olive oil and a pinch of salt and pepper. Spread them in an even layer on the prepared baking sheet, leaving room in the center for the chicken.
- Arrange chicken thighs skin-side up on top of the vegetables. Brush the remaining honey-tarragon mixture over the chicken skin and dot a few small pieces of butter on the vegetables. Tuck a few tarragon sprigs around the pan and pour the chicken stock into the pan (not over the skin) to keep the vegetables moist.
- Roast in the preheated oven for 35–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are fork-tender. If the skin needs extra browning, broil for 2–3 minutes watching carefully to avoid burning.
- Remove the pan from the oven and let the chicken rest for 5–10 minutes so juices redistribute and the glaze sets.
- Transfer chicken and vegetables to a platter, spoon pan juices over everything, and garnish with extra chopped tarragon and lemon wedges. Serve hot.
Tips or Variations
Swap tarragon for rosemary or thyme if preferred, or add a splash of white wine to the pan for extra depth. For a lighter option, use chicken breasts but reduce roasting time and check doneness earlier.