Specials Callout Restaurant Menu Recipe

Marinate chicken

Pat the chicken thighs dry with paper towels. In a medium bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tbsp olive oil, minced garlic, zest and juice of the lemon, and 1 tbsp honey. Toss chicken in the marinade to coat fully. Let sit at room temperature for 15 minutes or refrigerate up to 2 hours.

Prepare vegetables

While chicken marinates, preheat oven to 425°F (220°C). In a bowl, toss halved baby potatoes with 1 tbsp olive oil (for vegetables), 1/2 tsp salt, 1/4 tsp black pepper. Spread potatoes cut-side down on a rimmed baking sheet. Roast in the oven for 15 minutes.

Sear chicken

Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil. Remove chicken from marinade (reserve marinade). Place thighs skin side down (or presentation side) and sear 3-4 minutes until golden brown. Flip and sear the other side 2 minutes.

Finish in oven with vegetables

Add the roasted potatoes to the skillet around the chicken. Add trimmed green beans and pour 1/4 cup chicken stock or water and the reserved marinade over the chicken and vegetables. Dot with 1 tbsp butter. Transfer the skillet to the preheated oven and roast 12-15 minutes, until chicken reaches 165°F (74°C) and potatoes are tender-crisp and green beans are bright.

Rest and finish

Remove skillet from oven and transfer chicken and vegetables to a serving platter. Tent loosely with foil and let rest 5 minutes.

Plate and garnish

Scrape any pan juices into the skillet, stir in chopped parsley and optional 1/4 tsp red pepper flakes to the juices, then spoon a little over each portion. Serve the chicken thighs with roasted potatoes and green beans, finishing with an extra squeeze of lemon if desired.