Spring Chicken + Veggies with Tarragon Cream Sauce

We've finally defrosted over here and excited to take advantage of the gorgeous spring produce! This springy take on a classic sheet pan chicken + veggie dinner makes for the most vibrant and comforting meal. And my go-to velvety tarragon cream sauce is here to seal the deal on all things spring!

For the Spring chicken + veggies:

2 cups large carrots, peeled and cut into 1” pieces, halving any thicker parts of the carrot
2 cups leeks, tops removed, halved lengthwise and cleaned well, then sliced into half-moons
2 cups radishes, rinsed and quartered
2 cups yukon potatoes, 1” diced
Extra virgin olive oil
Kosher salt
Ground black pepper
8 bone in, skin on chicken thighs (about 3.5 lbs)

For the tarragon cream sauce:

4 cloves garlic, minced
1 ½ cups heavy cream
½ cup chicken broth
1 ½ teaspoons of Dijon mustard
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon tarragon leaves, finely chopped
1 tablespoon chives + more for garnish, finely chopped

Method:

1. Preheat the oven to 425F and line a sheet tray with parchment paper. Set aside.

2. Add the vegetables, 3 tablespoons of extra virgin olive oil, 1 ½ teaspoons of salt and ½ teaspoon of black pepper to the prepared sheet tray and toss to coat. Spread across the sheet tray and bake for 10 minutes while you prepare the chicken.

3. Pat the chicken dry with a paper towel and season generously with salt and pepper, about 2 teaspoons salt + ¾ teaspoon pepper total. Heat a skillet to medium-high heat and add 3 tablespoons of olive oil. Once hot, but not yet smoking, sear the chicken thighs skin side down for 3-4 minutes or until the skins are golden brown, working in batches and transfer to a clean plate. Turn off the heat and leave the skillet with its juices for the tarragon cream sauce.

4. Once the veggies have roasted for 10 minutes, nestle in the chicken thighs and bake for another 25-30 minutes or until the chicken is cooked and the vegetables are fork tender.

5. While the chicken and veggies bake, make the creamy tarragon sauce. Remove all but 1 tablespoon of chicken fat from the skillet and set to medium heat. Add the garlic, scraping up any bits as you go for about 30 seconds, then add the cream, broth, Dijon mustard, salt, pepper, chives and tarragon. Bring to a low simmer and stir until thickened, about 5-8 minutes. Remove from the heat.

6. Drizzle the tarragon sauce over the chicken and veggies. Garnish with parsley and serve hot.

Spring Chicken + Veggies with Tarragon Cream Sauce