One Meat Recipe

Prep chicken

Pat chicken thighs dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Make marinade

Mince garlic finely. In a medium bowl whisk together minced garlic, 2 tbs olive oil, 2 tbs lemon juice, 1 tbs soy sauce, 1 tsp honey, 1 tsp smoked paprika, 1 tsp dried oregano, and 1/4 tsp crushed red pepper flakes until combined.

Marinate

Place seasoned chicken in the bowl with the marinade and turn to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, let sit at room temperature for 10–15 minutes while you prepare vegetables.

Cook chicken

Heat a large ovenproof skillet or heavy nonstick pan over medium-high heat. Add a thin film of oil (use the 2 tbs olive oil listed) and when shimmering, add chicken thighs, presentation side down. Sear undisturbed for 4–5 minutes until deep golden brown. Flip and sear the other side 3 minutes. Transfer skillet to a preheated 375°F (190°C) oven and roast 8–10 minutes more, until internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil to rest 5 minutes.

Finish sauce

Place skillet back on medium heat. Add 1 tbs unsalted butter and scrape up any browned bits. Spoon the pan sauce over the rested chicken before plating.

Prep vegetables

Preheat oven to 425°F (220°C) if not already preheated. Halve any larger baby potatoes so pieces are roughly uniform. Toss potatoes with 1 tbs olive oil, 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/4 tsp black pepper on a sheet pan in a single layer.

Roast potatoes

Roast potatoes in the preheated oven for 15 minutes. After 15 minutes add the broccoli florets to the sheet pan, toss quickly with the potatoes so they have a light coating of oil, then continue roasting 10–12 minutes more until potatoes are tender and edges are golden and broccoli is lightly charred.

Toss and finish

When vegetables are done, remove from oven and add a small pat of butter (if desired) and a light sprinkle of fresh parsley. Toss to coat and taste for seasoning; add a pinch more salt if needed.

Divide roasted potatoes and broccoli between two plates. Place one rested chicken thigh per plate (slice across the grain if desired). Spoon pan sauce over the chicken and vegetables. Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the meat.

Serve immediately while hot.