Equipment
Ingredients
Chicken and Seasoning
- 900 g bone-in skinless chicken thighs, trimmed
- 5 g fine sea salt
- 2 g freshly ground black pepper
Dijon Tarragon Coating
- 75 g mayonnaise
- 45 g dijon mustard, smooth
- 10 g fresh tarragon, finely chopped leaves
- 1 shallot, peeled and finely minced
- 2 garlic, peeled and finely grated
Crispy Breadcrumb Crust and Garnish
- 60 g panko breadcrumbs
- 20 ml extra virgin olive oil
- 1 lemon, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
Only basic nutrition values are available for this recipe. More detailed nutrient data is incomplete.
- Calories
- 437 kcal
- Protein
- 34 g
- Carbohydrates
- 15 g
- Fat
- 26 g
- Fiber
- 1 g
- Sugar
- 2 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper and fit a wire roasting rack securely on top.
Pat the chicken thighs dry thoroughly with paper towels on a dedicated raw-meat cutting board, then immediately discard the paper towels, wash hands with soap and hot water for 20 seconds, and sanitize surfaces to avoid raw poultry cross-contamination.
Season both sides of the chicken thighs evenly with 3 g of fine sea salt and 1 g of freshly ground black pepper.
Whisk the mayonnaise, Dijon mustard, minced shallot, grated garlic, chopped fresh tarragon, remaining 2 g of fine sea salt, and remaining 1 g of black pepper together in a small mixing bowl until glossy and thoroughly emulsified.
Mix the panko breadcrumbs and extra virgin olive oil together in a shallow dish until every crumb is evenly coated with oil and resembles damp sand.
Glaze the top and rounded sides of each seasoned chicken thigh with a generous, uniform layer of the mayonnaise-Dijon-tarragon mixture using a spoon.
Bread each chicken thigh by pressing the oiled panko breadcrumbs firmly onto the mayonnaise coating on top and sides until completely covered with an intact crust.
Assemble the breaded chicken thighs onto the prepared wire roasting rack over the rimmed baking sheet, leaving at least 3 cm (about 1 inch) of clearance between pieces.
Roast the chicken thighs in the preheated oven at 200°C (400°F) for 30 to 35 minutes until the panko crust turns deep golden brown and crunchy, and an instant-read digital thermometer inserted into the thickest part of the meat without touching bone registers at least 74°C (165°F).
Rest the roasted chicken thighs on the wire roasting rack at room temperature for 5 minutes to allow the juices inside the muscle fibers to settle and redistribute.
Plate the rested chicken thighs onto a serving platter and serve immediately with fresh lemon wedges on the side.
Chef's Notes
- Mayonnaise is an emulsion of oil and egg yolk that insulates poultry against high heat, preventing moisture loss more effectively than butter while serving as a binder that replaces traditional flour-and-egg breading stations.
- Always choose fresh French tarragon with vibrant green, pliable leaves; avoid Russian tarragon, which lacks the essential estragole oil responsible for the signature sweet anise character.
- Tossing the panko breadcrumbs with olive oil before coating is an essential professional technique that ensures even browning without requiring deep frying or pan sautéing.
- Bone-in thighs provide higher gelatin content from connective tissue around the joint, resulting in juicier roasted meat than boneless skinless cuts.
Storage
Refrigerator: 3 days — Store in an airtight container lined with a paper towel to absorb excess condensation. Cool and promptly refrigerate perishable leftovers within two hours of roasting.
Freezer: 1 month — Freeze cooked thighs uncovered on a parchment-lined tray until solid, then transfer to an airtight freezer container. Texture of the crust will soften somewhat upon thawing.
Reheating: Reheat refrigerated chicken on a wire rack in an oven or toaster oven preheated to 190°C (375°F) for 12 to 15 minutes until the breadcrumb crust crisps and the internal temperature reaches at least 74°C (165°F) as measured with a digital food thermometer.
Troubleshooting
Breadcrumb topping browns too dark before chicken reaches safe internal temperature
Cause: Baking rack positioned too close to the upper heating element, or oven temperature is running hot
Fix: Tent the thighs loosely with a sheet of aluminum foil to shield the crust from direct radiation while baking completes
Prevention: Position oven rack in the center position and verify true temperature with an oven thermometer
Crust slides off the chicken meat during roasting or carving
Cause: Chicken surface had excess moisture before the coating was applied
Fix: Cannot be fixed once detached; press warm fallen crumbs back onto meat when plating
Prevention: Thoroughly pat the chicken dry with paper towels prior to applying seasoning and mayonnaise
Internal temperature reads below 74°C (165°F) upon initial check
Cause: Thicker chicken thighs or thermometer probe placed incorrectly
Fix: Return thighs to the 200°C (400°F) oven for an additional 5 to 8 minutes until internal temperature reaches 74°C (165°F)
Prevention: Ensure thermometer tip sits in the center of the thickest muscle away from bone
Cultural Context
The pairing of chicken with tarragon is a cornerstone of classic French culinary repertoire, celebrated in the classic bistro dish Poulet à l'Estragon. In French regional home cooking, particularly throughout Burgundy, Dijon mustard is frequently emulsified into poultry coatings to provide a sharp, acidic contrast that balances rich roasted dark meat.
