Top Sellers Recipe

Prep and marinate chicken

Pat chicken thighs dry with paper towels. In a bowl combine kosher salt (1 tsp), black pepper (1/2 tsp), garlic powder (1/2 tsp), smoked paprika (1 tsp) and olive oil (2 tbs). Add chicken and turn to coat thoroughly. Let sit at room temperature for 15 minutes or refrigerate and marinate up to 2 hours. Stir honey (1 tbs) and soy sauce (1 tbs) together; squeeze 1/2 lemon over the mixture and whisk, then brush over chicken just before cooking.

Cook chicken

Heat a large skillet over medium-high heat until hot. Add 1 tbs oil if needed (use part of the 2 tbs). Place thighs in skillet, cooking 4–6 minutes per side, or until a deep golden crust forms and internal temperature reaches 165°F (74°C). During the last 1–2 minutes, brush the honey-soy-lemon glaze over the tops to caramelize slightly. Transfer to a plate to rest 5 minutes, then sprinkle with chopped parsley (2 tbs) and a light squeeze of remaining lemon.

Cut and soak potatoes

Cut potatoes into 1/4–1/2-inch sticks for fries. Place cut potatoes in a large bowl and cover with cold water (about 4 cups). Stir in cornstarch (1 tsp) and let soak 20–30 minutes — this removes surface starch and helps crisping.

Dry and season

Drain potatoes and pat completely dry with clean kitchen towels or paper towels. Toss with vegetable oil (3 tbs), kosher salt (1 tsp) and freshly ground black pepper (1/2 tsp).

Bake or fry to crisp

Oven method: Preheat oven to 425°F (220°C). Spread fries in a single layer on a parchment-lined baking sheet. Bake 20–30 minutes, turning once at 12–15 minutes, until golden and crisp. Fry method: Heat 2–3 inches vegetable oil to 350°F (175°C) in a heavy pot. Fry in batches 3–4 minutes until golden, drain on paper towels and season immediately with a small extra pinch of salt. Keep warm while finishing chicken.

Make aioli

In a small bowl combine mayonnaise (1/2 cup), minced garlic (1 tsp), lemon juice (1 tbs), Dijon mustard (1/2 tsp), salt (1/4 tsp) and black pepper (1/4 tsp). Whisk until smooth and taste; adjust lemon or salt to preference. Chill until serving.

Arrange rested glazed chicken thighs on a platter with a heap of crispy fries. Place garlic aioli in a small ramekin alongside. Scatter microgreens or mixed salad greens (1 cup) around for color and serve with extra lemon wedges (1). Serve immediately so fries remain crisp and chicken warm.