Ingredients
Marinade
- 1 tbsp olive oil
- 2 cloves garlic peeled and grated
- 2 tbsp Dried Tarragon or leaves from 5-6 sprigs of fresh tarragon
- 1 lemon optional - zest of one whole lemon
Sheet Pan Ingredients
- vegetable cooking spray
- 2 quarter leg/thigh pieces skin on bone in
- 2 whole Spanish onion thickly sliced
- 1/2 loaf baguette sliced in half length wise, and then cubed into half inch squares
- kosher salt and black pepper to taste
Instructions
- Gather all ingredients before starting recipe
Marinating Chicken
- Mix marinade ingredients in a bowl and stir to combine
- Spoon marinade into a resealable plastic bag, add the chicken pieces, seal and combine the chicken with the marinade making sure both sides of the chicken are coated. Place in fridge and marinate for an hour or up to over night.
Roasting Chicken
- Pre heat oven to 375°
- Line a sheet pan with non-stick aluminum foil, or regular foil and spray with vegetable spray
- Peel and slice one large or 2 medium Spanish onions and place on sheet pan, spreading out so the onions are evenly distributed; drizzle with olive oil and season with salt and pepper
- Slice a baguette in half, then half length wise and then cube into 1/2 - 1 inch pieces
- Place marinated chicken, skin side up, on top of the onions
- Top with cubes of bread, tucking the bread around and under the chicken
- Bake in a pre heated oven for 30-45 minutes, or until the chicken is nicely browned and the onions and bread toasted.
