Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions Recipe (2024)

I really wish food writers would stop writing "Marinate over night" as though you're going to cook it the next morning. A more precise way of writing would be to quantify the time in hours: 4, 6, 8,12 hours.

It's hotter on the top shelf and a good place to brown the chicken slowly without having to take the time to use the broiler later.

I made this with only 15 minutes marinating time. I used 3 onions because they reduce in size during cooking. I added some sherry during cooking because the chicken thighs I had on hand were skinless, after I'd tossed everything. I didn't put the additional herbs in during cooking, I used them for fresh chopped garnish on the serving platter. I use tarragon often and liked how it worked with the sherry flavors. Next time I'll add some thinly sliced potatoes.

The dried tarragon will work really well if you can marinate for several hours. It will be earthy & more subtle tasting than the bitter anise scent of the fresh version. I'd use it more liberally.

Ridiculously tasty and simple. I made a few changes, namely: I used 2 Tbsp dried tarragon as market didn't have fresh, I used a combo of sherry and white wine vinegar in chicken marinade, used Walla Walla onions. Flavor was amazing after maybe 4 short hours of marinating. Served over brown rice mixed with fresh spinach, Italian parsley, pine nuts. So good. Skin on chicken nicely crisped after 40 mins at 425 degree oven, top shelf, no broiler needed.

I make this regularly, or a version of it... one thing that I find kicks it up a notch is slathering the chicken with a couple tablespoons of a nice Dijon mustard during the marinade. You won't regret it.

I reviewed many of the notes and combined recommendations as follows: added a couple of Tbs of dijon mustard (tarragon flavored if you have it), 1/2 t. red pepper flakes, 6 garlic cloves, and added the sherry vinegar to the marinade. I also used Vidalia onions which ended up very sweet and caramelized. I will use 3-4 onions next time. Finally, I cooked using convection bake at 400 degrees then a few minutes under the broiler at the end. I will definitely make this again!

I cook chicken with tarragon a lot, but never thought of marinating. I'll try this. If you have a bit of sunny garden, tarragon is perennial and one of the easiest herbs to grow.

2 tbs of olive oil is not nearly enough liquid to marinate this much chicken.
I added the sherry vinegar into the marinade as well as 2 tbs of dry sherry. It really helped.

Heeded the advice in the comments section and doubled the garlic in the marinade, also whisked in 1.5 tbsp each of vinegar and Dijon mustard. Used three onions, will use four next time since they turn out so delicious. Served on a bed of arugula dressed with lemon juice, which wilted slightly and became lovely green accompaniment to the richness of the chicken.

I tweaked it a bit. I doubled the olive oil and added the sherry vinegar to the marinade (so, about 4Tb oil to 2Tb vinegar), along with a splash of dry sherry. I marinated overnight. Didn't put on additional Sherry Vinegar after cooking. I actually quadrupled the recipe made 36 thighs for about 20 people. It was a huge crowd pleaser.

Instead of onions, I sliced up 2 leeks and spread them on the baking sheet. Results were divine!

Added cubed raw potatoes to the onions before roasting. Yum

I made this dish for guests. I forgot to marinade the meat, I couldn't get fresh herbs, i used chicken breast (with bone and skin) instead of thigh which messed with the timing....i planed to serve with baby multi colored roasted carrots which i forgot to cook, so pretty much messed up where i could. BUT the chicken was AMAZING. Guests were very complementy and made me feel like a real chef. Very forgiving dish, if your a timid cook this recipe is for you!!

The top shelf facilitates finishing off with the broiler. I prefer broiling from the middle rack because it takes a little longer and is more forgiving is I get distracted.

Easy and delicious. The sherry vinegar added at the end gives the chicken a wonderful pop of flavor. I add a couple of sliced Yukon gold potatoes to the chicken and onions and the flavors melt together beautifully.

Delicious and simple. I simply put the onions all over the sheet pan and put the thighs on top - There were NO clear spaces on the baking pan.

I used boneless skinless breast and it worked out beautifully. Dried tarragon gave the dish just the right infusion of herbs. This dish works out well for entertaining because it is extra delicious and all of the work was done on the front end so I could relax and have fun.

This is definitely a recipe for my favorites folder. Did marinate the chicken for 24 hours and cooked the chicken on a high shelf so it browned. Important to separate the onion rings and for 2, I just used one large sweet onion. Mashed potatoes went well with it, but you could also roast small baby Yukons halved on sheet pan with the onions and chicken.

Add Dijon, sherry vinegar to marinade. Add potatoes. Cook convect roast 15 then toss, cook 25 more.

Add Dijon and sherry to marinade. Add baby gold potatoes. Cook 15 minutes, toss, then 25 min. Baste in juices.

Add DijonMore onion Add thinly sliced potatoes

This is so good and relatively easy!

This was outstanding, even without the marination.

I used one onion and an equal amount of sliced fennel, providing a slightly more complex flavor profile. Adding the vinegar at the end really completes the dish. Next time, I would add a lot of whole garlic cloves to the pan and reduce the amount of chopped garlic in the marinade

Add Dijon and sherry vinegar to marinade. Fennel when add onions. Serve with quinoa

This was super flavorful and easy to make. I would recommend slicing the onions at least 1/4" thick. I used sweet thin sliced onions and some at the edges charred too much. Like others, I would increase the onions to at least three large onions, they are delicious!

OMG YUM!!! double the tarragon Double the onions Cooked in a cast-iron pizza pan indirect heat on the grill and it was to die for. The underside of the chicken legs got beautifully crispy from the cast-iron heat.

Use fresh herbs. Delicious!!!!

Really good! Cooked way less at elevation (denver). Great use of tarragon if you have some leftover from another recipe