Best 3 Sheet Pan Tarragon Chicken With Sherry Vinegar Onions Recipes

Tantalize your taste buds with a culinary journey into the world of succulent flavors with our sheet-pan tarragon chicken with sherry vinegar onions. This delectable dish combines the aromatic essence of tarragon with the tangy kick of sherry vinegar, creating a symphony of flavors that will leave you craving for more. Alongside the main course, we present a medley of complementary recipes that elevate your dining experience. Embark on a culinary adventure with our roasted radishes with brown butter and capers, where the earthy sweetness of radishes harmonizes with the nutty richness of brown butter and the piquant burst of capers. Indulge in the vibrant flavors of our spring pea and asparagus salad, a refreshing medley of crisp asparagus, tender peas, and a zesty lemon-tahini dressing. Discover the delightful simplicity of our honey-roasted carrots, where the natural sweetness of carrots is enhanced by a glaze of honey and a sprinkle of aromatic spices. Prepare to be captivated by the culinary symphony of our sheet-pan tarragon chicken with sherry vinegar onions, accompanied by a chorus of tantalizing side dishes that will turn your meal into a memorable feast.

Here are our top 3 tried and tested recipes!

SHEET PAN VINEGAR CHICKEN

Sheet Pan Vinegar Chicken image

Provided by Valerie Bertinelli

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 medium red onion, cut into 1/4-inch-thick wedges
1 1/2 tablespoons olive oil
6 bone-in, skin-on chicken thighs
3/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry vinegar
2 cups mixed color cherry tomatoes
3/4 cup pitted Castelvetrano olives
1 teaspoon chopped fresh rosemary
2 cloves garlic, sliced or minced
1/4 cup chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 450 degrees F.
Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.

SHEET-PAN TARRAGON CHICKEN WITH SHERRY VINEGAR ONIONS

Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions image

Roasting chicken with tarragon is a classic combination, but here it's given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It's a succulent, easy and very flavorful dinner. If you'd rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 7h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
2 garlic cloves, finely grated or minced
2 tablespoons extra-virgin olive oil, more for drizzling
1 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon ground black pepper, more as needed
3 pounds bone-in chicken thighs (skin on)
2 large onions, peeled and sliced (about 4 cups)
4 thyme sprigs
Sherry vinegar, to taste

Steps:

In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.

CHICKEN WITH SHERRY VINEGAR AND TARRAGON SAUCE

Chicken With Sherry Vinegar and Tarragon Sauce image

This meal is great for dinner parties or cosy nights in. Naturally low in fat and salt, yet utterly delicious with fragrant fresh tarragon. Serve with baked potatoes, rice, couscous or pasta.

Provided by English_Rose

Categories Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 1/2 lb) whole chickens (jointed into 8 pieces, or 4 bone-in chicken breast portions)
2/3 cup sherry wine vinegar
2 tablespoons fresh tarragon leaves
1 tablespoon olive oil
12 shallots, peeled and left whole
6 garlic cloves, peeled and left whole
1 3/4 cups dry sherry
1 tablespoon low-fat yogurt
1 pinch salt
plenty fresh ground black pepper

Steps:

Heat the oil in a large non-stick frying pan and season the chicken joints with a little salt and plenty of pepper.
Fry the chicken, on a medium heat, in two batches, as this will mean you can get them to brown nicely, then place on a plate.
The chicken should be golden brown coloured, but not cooked through.
Put the shallots into the frying pan and cook for a couple of minutes. When they are soft and lightly golden brown add the garlic and cook for approximately 3-4 minutes until it has softened slightly.
Turn the heat down, return the chicken pieces to the pan, sprinkle over the tarragon leaves and pour in the vinegar and sherry.
Stir lightly so that all the flavours blend, and then turn the heat right down and simmer very gently for about 25 minutes.
Turn over the chicken pieces, so that they cook evenly, and allow to simmer for another 20 minutes.
Meanwhile, place a serving dish big enough for all the chicken and sauce in a low oven 275°F to warm through.
Take the cooked chicken, garlic and onions out of the frying pan, leaving the sauce behind and place on the warmed plate.
Finish off the dish by stirring the yoghurt into the remaining sauce in the pan. Check the seasoning before pouring over the chicken.
Sprinkle any spare tarragon leaves on top as a garnish before serving with baked potatoes, rice, couscous or pasta.

Nutrition Facts : Calories 1071, Fat 44.1, SaturatedFat 12.1, Cholesterol 187.4, Sodium 249.7, Carbohydrate 25.9, Fiber 0.1, Sugar 4.4, Protein 46.3

Tips:

Use bone-in, skin-on chicken thighs for the most flavorful results.
If you don't have sherry vinegar, you can substitute white wine vinegar or apple cider vinegar.
Be sure to slice the onions thinly so they cook evenly.
Don't overcrowd the sheet pan. If necessary, cook the chicken and onions in batches.
Roast the chicken and onions until the chicken is cooked through and the onions are caramelized.
Serve the chicken and onions immediately with your favorite sides.

Conclusion:

Sheet pan tarragon chicken with sherry vinegar onions is a delicious and easy-to-make weeknight meal. The chicken is roasted until crispy and juicy, while the onions caramelize and become sweet and flavorful. The tarragon and sherry vinegar add a bright, herbaceous flavor to the dish. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.