Specialties Recipe

Prep

Preheat oven to 425°F (220°C). Pat the chicken thighs dry with paper towels — dry skin crisps better. Place thighs in a large bowl or rimmed baking tray.

Make herb marinade

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

Brush or toss the chicken thighs with the herb mixture, making sure to get some under the skin where possible. Let sit at room temperature for 10–15 minutes while you prepare vegetables (or refrigerate up to 2 hours).

Arrange the chicken thighs skin-side up on a rimmed baking sheet or in a roasting pan with a little space between pieces. Reserve any excess marinade in the bowl for basting if desired.

Roast in the preheated oven for 35–40 minutes, or until skin is deeply golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If skin is browning too fast, tent loosely with foil for the last 5–10 minutes.

Remove chicken to a warm plate and tent with foil to rest while you make the pan sauce (reserve pan drippings).

Place the roasting pan or a large skillet over medium heat. Add the 3 tbs pan drippings; if there are very little drippings, add 1 tbs butter or oil. Scrape up any browned bits with a wooden spoon.

Carefully pour in 1 cup white wine (or chicken broth) to deglaze the pan. Simmer for 3–4 minutes until reduced by about half.

Stir in 2 tbs unsalted butter and 1 tsp Dijon mustard. Whisk to emulsify the sauce. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper as needed.

Remove from heat and stir in 1 tbs chopped parsley. Spoon the sauce over the rested chicken thighs just before serving.

While the oven is preheating, toss halved baby potatoes, carrots pieces, and red onion wedges with 2 tbs olive oil, 1 tbs fresh thyme, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.

Place the vegetables in the oven alongside the chicken if there is room; if not, bake on a separate sheet. Roast for 25–30 minutes, turning once halfway through, until potatoes are tender and edges are caramelized.

If roasted separately and the chicken finishes later, keep vegetables warm in a low 200°F (95°C) oven for up to 20 minutes.

Plate 2–3 chicken thighs per person with a portion of roasted vegetables. Spoon pan sauce over the chicken and vegetables. Garnish with lemon wedges and chopped parsley. Serve immediately.