Dinner Recipe

Prepare oven and chicken

Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels — dry skin crisps better.

Make marinade

In a large bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, thyme leaves, lemon zest, lemon juice, 1.5 tsp kosher salt, and 1 tsp black pepper. Whisk until combined.

Coat chicken

Add the chicken thighs to the bowl and toss thoroughly so each piece is well coated. Let sit at room temperature for 15 minutes (or refrigerate up to 2 hours).

Sear chicken

Heat a large ovenproof skillet over medium-high heat. When hot, add the chicken thighs skin-side down (no additional oil needed if skillet is lightly oiled). Sear 4–5 minutes until the skin is golden-brown and releases easily. Turn and sear the other side 2 minutes.

Roast

Arrange seared chicken skin-side up in the skillet (or transfer to a baking sheet) and roast in the preheated oven for 20–25 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear.

Prep vegetables

While the oven heats, place potatoes, carrots, red onion, and broccoli in a large bowl. Toss with 2 tbs olive oil, 1 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp dried oregano to coat evenly.

Roast vegetables

Spread vegetables in a single layer on a rimmed baking sheet. Place in the oven (can roast alongside chicken if space allows) and roast 25–30 minutes, tossing once halfway through, until vegetables are tender and edges are caramelized. If roasting with chicken, put vegetables on a separate sheet on a lower rack to avoid overcrowding.

Finish vegetables

When done, transfer vegetables to a serving platter and keep warm. Taste and adjust seasoning if needed.

Deglaze skillet

After removing the roasted chicken, place the skillet on the stovetop over medium heat. Pour in 1/2 cup white wine or chicken broth, scraping up browned bits with a wooden spoon.

Reduce and finish

Allow the liquid to reduce by about half (2–3 minutes), then stir in 1 tbs butter and 1 tsp honey or maple syrup. Swirl until the butter melts and the sauce is glossy. Taste and adjust seasoning.

Serve

Spoon the pan sauce over the chicken before serving, or serve alongside.

Sprinkle chopped parsley over the chicken and vegetables. Serve with lemon wedges to squeeze over the chicken.