Pan-Seared Chicken Thighs with Roasted Carrot and Tarragon

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs pan-seared to golden perfection, paired with tender roasted carrots infused with fresh tarragon. This Mediterranean-inspired Whole30 recipe (gluten free, dairy free), ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, carrots, fresh tarragon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 420 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
6 medium, peeled and cut into 2-inch sticks carrots
2 tbsp chopped fresh tarragon
3 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
3 cloves, minced garlic cloves

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Instructions

Step 1: Preheat oven to 425°F. Toss 6 medium carrots cut into 2-inch sticks with 1 tbsp olive oil, 1/2 tsp sea salt, and 1 tbsp chopped fresh tarragon on a rimmed baking sheet. Roast for 25 minutes until tender and caramelized.
Step 2: Meanwhile, pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1/2 tsp sea salt and 1/2 tsp black pepper.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 7-8 minutes until skin is golden and crispy.
Step 4: Flip chicken thighs, add 3 minced garlic cloves and remaining 1 tbsp chopped tarragon to the pan, and cook another 6-7 minutes until internal temperature reaches 165°F.
Step 5: Remove chicken and let rest for 5 minutes. Serve atop the roasted carrots, spooning any garlic-tarragon pan juices over the top.