One-pan roasted chicken thighs with potatoes and tarragon
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Roasting
This dish was inspired by <a href="http://www.bonappetit.com/recipe/lime-pickle-roasted-chicken-with-potatoes-and-watercress"> a recipe </a> in the March 2017 <em>Bon Appetit</em> that calls for marinating chicken thighs in mayonnaise (and a few other ingredients I did not have on hand), which encourages browning while keeping the meat juicy — it works! There's no marinating here, however — everything gets thrown into the pan at once, and 45 minutes later it emerges beautifully golden. A shower of herbs at the end adds some welcomed color and freshness. <br /> <br />Re: potatoes, I've been using a 1.5-ib bag of "Honey Golds—One Bite" that I find at my local grocery store. You can use fingerlings, too, but you should halve them lengthwise to ensure they cook through.
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