Test Kitchen: Tarragon Mustard Chicken
With carrots and parsnips
Tarragon and mustard pair perfectly in this casual sheet pan supper. Sweet onions, carrots, and parsnips caramelize to golden goodness alongside the chicken thighs for a quick and easy weeknight dinner that boasts flavors worthy of a fancy affair.
Ingredients
- ¼ cup whole grain mustard
- 4 garlic cloves, minced
- 1 Tbsp unsalted butter
- 2 tsp Dijon mustard
- ¼ cup chopped tarragon
- 6 bone-in, skin-on chicken thighs, patted dry
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp of Fixin’ Chicken Blend
- 2/3 cup Panko breadcrumbs
- 2 large onions, peeled and sliced
- 3 carrots, peeled and cut into thin strips
- 3 parsnips, peeled and cut into thin strips
- Red Stick Spice Lemon Garlic Extra Virgin Olive Oil
- Red Stick Spice Champagne Pear Balsamic Vinegar
Method
- Preheat oven to 425 degrees. In a bowl, combine the whole grain mustard, minced garlic, butter, Dijon mustard and chopped tarragon. Place the Panko in a plate or pie tin. Set aside.
- Season chicken on both sides with the salt, pepper and Fixin’ Chicken Blend. Rub mustard-butter combination on the skin side of the chicken. Dredge the buttered, skin side of the chicken in the panko.
- Place the chicken, skin side up, on a baking sheet, leaving room to arrange the onions, carrots and parsnips in between the chicken. Scatter the onions between the pieces of chicken. Scatter the carrots and parsnips over the onions. Drizzle the vegetables with Lemon Garlic Extra Virgin Olive Oil.
- Place the pan in the oven and roast for 20 minutes. Pull the pan and using tongs, move the vegetables to redistribute on the pan so that even browning occurs. Return to the oven and roast until the onions are tender, the carrots and parsnips can be easily pierced with a knife and the chicken is cooked through with no visible pink and juices that run clear when pierced—about 30 minutes.
- Remove from the oven and place the chicken in a plate. Drizzle the vegetables with Champagne Pear Balsamic Vinegar and stir to coat. Spoon the vegetables onto a platter, top with the chicken and serve.