Bone-in, skin-on chicken thighs are roasted until crispy and golden, bathed in a bright, aromatic marinade of lemon, garlic, and fresh tarragon. The result? Tender, juicy meat under crisp, herb-scented skin with a pan sauce so good, you’ll want to spoon it over everything. It’s French-inspired comfort food with minimal effort and maximum reward.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 45 minsTotal Time 1 hrFor the Chicken
6 bone-in, skin-on chicken thighs (~2.5–3 lbs total)
2 tbsp olive oil
1 tbsp Dijon mustard
Zest of 1 lemon
Juice of 1 lemon
3 cloves garlic, minced
2 tbsp fresh tarragon, chopped (or 2 tsp dried)
½ tsp salt
½ tsp freshly ground black pepper
Optional: 1 tsp honey (for subtle sweetness)
For Roasting
½ lemon, thinly sliced
1 small shallot, thinly sliced
2 sprigs fresh tarragon (optional for extra aroma)
Suggested Sides
Creamy mashed potatoes or wild rice pilaf
Sautéed green beans with almonds
Simple arugula salad with olive oil, lemon, and shaved Parmesan
Preheat the Oven
Marinate the Chicken
2
In a small bowl, whisk together olive oil, Dijon mustard, lemon zest and juice, garlic, chopped tarragon, salt, pepper, and honey (if using).
Place chicken thighs in a bowl or zip-top bag. Pour marinade over, tossing to coat evenly.
Let marinate while the oven heats (10–15 minutes). For deeper flavor, marinate up to 4 hours in the fridge.
Assemble for Roasting
3
Place the chicken thighs skin-side up in a baking dish or cast iron skillet.
Tuck in lemon slices, shallots, and extra tarragon sprigs around the chicken.
Pour any extra marinade over the top.
Roast
4
Roast for 40–45 minutes , or until the chicken skin is golden and crisp and internal temperature reaches 175°F (80°C) .
If skin isn't browning enough, broil for 2–3 minutes at the end—watch closely to avoid burning.
Rest and Serve
5
Let the chicken rest for 5 minutes before serving.
Spoon pan juices over each portion and garnish with fresh tarragon if desired.
Tips & Variations
6
Swap tarragon for thyme or oregano if you prefer a different herbal note.
Add halved baby potatoes or chopped carrots to the pan to roast alongside the chicken in the flavorful juices.
Use boneless thighs for a quicker cook time (reduce to ~30 minutes).
Wine Pairing
7 Pair with a light-bodied Chardonnay , Viognier , or Provence Rosé —something with citrus and floral notes to mirror the tarragon and lemon.
Ingredients For the Chicken
6 bone-in, skin-on chicken thighs (~2.5–3 lbs total)
2 tbsp olive oil
1 tbsp Dijon mustard
Zest of 1 lemon
Juice of 1 lemon
3 cloves garlic, minced
2 tbsp fresh tarragon, chopped (or 2 tsp dried)
½ tsp salt
½ tsp freshly ground black pepper
Optional: 1 tsp honey (for subtle sweetness)
For Roasting
½ lemon, thinly sliced
1 small shallot, thinly sliced
2 sprigs fresh tarragon (optional for extra aroma)
Suggested Sides
Creamy mashed potatoes or wild rice pilaf
Sautéed green beans with almonds
Simple arugula salad with olive oil, lemon, and shaved Parmesan
Directions Preheat the Oven
Marinate the Chicken
2
In a small bowl, whisk together olive oil, Dijon mustard, lemon zest and juice, garlic, chopped tarragon, salt, pepper, and honey (if using).
Place chicken thighs in a bowl or zip-top bag. Pour marinade over, tossing to coat evenly.
Let marinate while the oven heats (10–15 minutes). For deeper flavor, marinate up to 4 hours in the fridge.
Assemble for Roasting
3
Place the chicken thighs skin-side up in a baking dish or cast iron skillet.
Tuck in lemon slices, shallots, and extra tarragon sprigs around the chicken.
Pour any extra marinade over the top.
Roast
4
Roast for 40–45 minutes , or until the chicken skin is golden and crisp and internal temperature reaches 175°F (80°C) .
If skin isn't browning enough, broil for 2–3 minutes at the end—watch closely to avoid burning.
Rest and Serve
5
Let the chicken rest for 5 minutes before serving.
Spoon pan juices over each portion and garnish with fresh tarragon if desired.
Tips & Variations
6
Swap tarragon for thyme or oregano if you prefer a different herbal note.
Add halved baby potatoes or chopped carrots to the pan to roast alongside the chicken in the flavorful juices.
Use boneless thighs for a quicker cook time (reduce to ~30 minutes).
Wine Pairing
7 Pair with a light-bodied Chardonnay , Viognier , or Provence Rosé —something with citrus and floral notes to mirror the tarragon and lemon.
Lemon-Tarragon Roast Chicken Thighs
Visited 1 times, 1 visit(s) today
