Ingredients
Marinade
- 1 tbsp olive oil
- 2 cloves grated garlic
- 2 tbsp dried tarragon or leaves from 5-6 sprigs of fresh tarragon
- optional - zest of one whole lemon
Sheet Pan Ingredients
- vegetable cooking spray
- 2 quarter leg/thigh pieces skin on bone in
- 2 whole Spanish onions 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 1 tbsp olive oil, 2 cloves grated garlic, 2 tbsp dried tarragon, and zest from one lemon in a bowl and stir to combine.
- Season 2 quarter leg/thigh pieces of chicken with kosher salt and black pepper to taste.
- Transfer marinade into a resealable plastic bag, add seasoned 2 quarter leg/thigh pieces of chicken , seal and combine the chicken with the marinade making sure both sides of the chicken are coated. Place it in refrigerator and marinate for an hour or up to overnight.
Roasting Chicken
- Preheat oven to 375°℉
- Line a sheet pan with non-stick aluminum foil, or regular foil and spray with vegetable cooking spray.
- Peel and slice 2 whole Spanish onions and place on sheet pan, spreading out so the onions are evenly distributed; drizzle with olive oil and season with kosher salt and black pepper to taste.
- Slice 1/2 loaf baguette 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.
