By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 8
261 cal · 60 min
Roasted Chicken Thighs and Legs with Tarragon
Recipe GLPR803ccbd596f47b
Succulent roasted chicken thighs and legs seasoned with fresh tarragon, coarse salt, and cracked pepper. This simple yet elegant preparation allows the natural flavors of the chicken to shine, creating tender, juicy meat with a golden exterior. Perfect as a main course for gatherings or family dinners.
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Ingredients
4 to 4 1/2 pounds chicken thighs and legs, rinsed and patted dry
to taste coarse salt
to taste ground black pepper
8 sprigs fresh tarragon, or 1/2 teaspoon dried tarragon
Directions
Preheat your oven to 425°F (220°C).
Arrange the chicken thighs and legs skin-side up on a large roasting pan or baking sheet in a single layer.
Sprinkle the chicken generously with coarse salt and ground black pepper on all sides, rubbing the seasonings gently into the skin.
If using fresh tarragon, distribute the sprigs evenly over the chicken pieces. If using dried tarragon, sprinkle it over the chicken and rub lightly to help it adhere.
Place the pan in the preheated oven and roast uncovered for 45 to 50 minutes, until the chicken skin is golden brown and crispy, and an instant-read thermometer inserted into the thickest part of a thigh (without touching bone) reads 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving. Discard any loose tarragon sprigs or herbs as needed. Serve hot.
Comments
A straightforward roasted chicken with fresh tarragon that hits well for a Charlotte family dinner. Chicken thighs and legs are reliably cheap at every major chain here, and fresh tarragon shows up at Harris Teeter, Kroger, and Publix year-round, though you may need to check produce carefully in winter. The stated 60 minutes is honest for a 8-person batch if you account for 15 minutes active prep plus roasting time, and it reheats decently the next day for lunch. The only drag is that tarragon is not a pantry staple for most households, so substituting dried (which works) or skipping it entirely shifts the flavor enough to feel like a different dish.
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