1-Getting One Pan Chicken Potatoes Tarragon on the table is a breeze with this straightforward guide. Start by preheating your oven to 450ºF and setting a rack in the middle for even cooking. The whole process, from prep to plate, takes about 50 minutes total, with just 5 minutes of active preparation, making it ideal for busy schedules.

2-In a large skillet, toss together 1.5 pounds of small potatoes (like fingerlings, halved lengthwise), 1 medium onion thinly sliced, 2 tablespoons olive oil, 1/2 cup water, and salt and pepper to taste. In another bowl, mix 1/4 cup mayonnaise with 2 tablespoons Dijon mustard, then coat 4 bone-in, skin-on chicken thighs with this blend and season them too.

3-First, arrange the coated chicken on top of the potato mixture in the skillet. Roast everything uncovered for 45 minutes, but check at 30 minutes to make sure things are browning evenly; add more water if the onions start to darken too much. Once done, sprinkle a few tablespoons of finely chopped herbs like tarragon over the top.

4-Next, transfer the chicken to a platter, then toss the potatoes with the herbs and pan juices. Adjust the seasoning as needed and serve right away for the best flavor. For variations, if you’re making it vegan, swap the chicken for tofu and sear it longer for extra crispiness. This method keeps the chicken juicy and the potatoes tender, as shared in user feedback for its moist texture and quick weeknight appeal.