Chef's Choice Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). In a bowl, toss halved baby potatoes and carrot coins with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and chopped rosemary until evenly coated.

Spread vegetables in a single layer on a rimmed baking sheet. Roast in the preheated oven for 25–30 minutes, tossing once halfway through, until golden and tender. Keep warm when finished.

Pat chicken thighs dry with paper towels. Season both sides evenly with 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. When butter foams and oil is shimmering, add chicken thighs skinless-side down (or one side) in a single layer without crowding. Sear 4–5 minutes until a deep golden crust forms.

Flip the thighs and reduce heat to medium. Cook another 4–5 minutes until internal temperature reaches 165°F (74°C) or the juices run clear. Transfer chicken to a plate and tent with foil to rest while you make the sauce.

Lower heat to medium-low and add remaining 1 tbsp butter to the skillet. Add minced shallot and sauté 1–2 minutes until translucent and fragrant, scraping up browned bits from the bottom of the pan.

Add minced garlic and cook 20–30 seconds until aromatic but not browned.

Deglaze the pan with 1/2 cup dry white wine (or 1/2 cup chicken stock if avoiding alcohol). Increase heat briefly to let the wine reduce by about half (about 2–3 minutes).

Add 1/2 cup chicken stock, 1 tsp Dijon mustard, 1 tbsp fresh lemon juice, 1 tbsp fresh thyme leaves, and 1/2 tsp honey. Stir to combine and simmer 2–3 minutes to meld flavors.

Reduce heat to low and stir in 1/4 cup heavy cream. Simmer gently 1–2 minutes until sauce slightly thickens. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp black pepper as needed.

Return the rested chicken thighs to the skillet, spooning sauce over them to rewarm for 1–2 minutes so flavors marry. If sauce is too thin, simmer a little longer; if too thick, add a splash of chicken stock.

Arrange roasted vegetables on plates or a serving platter. Place chicken thighs on top or beside the vegetables and spoon the pan sauce over the chicken and a little over the vegetables.

Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges for squeezing over the chicken. Serve immediately.