Family Dinner For 1 Recipe

Preheat and prepare

Heat oven to 425°F (220°C). Pat chicken thighs very dry with paper towels (this helps skin crisp). Place potatoes, carrots, onion, and brussels sprouts in a large bowl or directly on a rimmed baking sheet.

Season vegetables

Toss the vegetables with 1.5 tablespoons olive oil, half the minced garlic (1 clove), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and half the chopped rosemary and thyme. Spread vegetables in an even layer on the baking sheet, leaving space in the center for the chicken.

Season chicken

In the same bowl or on a plate, rub the chicken thighs with the remaining 1.5 tablespoons olive oil, remaining garlic, 1 teaspoon kosher salt, 3/4 teaspoon black pepper, smoked paprika, and remaining herbs. Zest half the lemon over the chicken and tuck the lemon wedges between pieces or around the pan.

Arrange and roast

Place the chicken thighs skin-side up in the center of the baking sheet on top of or between the vegetables so everything roasts together. Roast for 35–40 minutes, until chicken registers 165°F (74°C) at the thickest part (avoid bone), skin is golden and vegetables are tender and caramelized. Stir vegetables once halfway through for even browning; spoon pan juices over chicken during the last 5 minutes.

Rest

Remove the sheet from oven and transfer chicken to a cutting board. Tent loosely with foil and let rest 5–8 minutes (resting redistributes juices).

While chicken rests, place the roasting pan (or baking sheet) over medium heat on the stove if it’s ovenproof; otherwise transfer drippings and any browned bits to a large skillet. Add the white wine or chicken broth and scrape up browned bits with a wooden spoon (deglaze). Bring to a simmer and reduce by about half, 3–5 minutes.

If you want a slightly thicker sauce, whisk 1 teaspoon flour into 1 tablespoon cold water to make a slurry, then whisk into the simmering liquid. Simmer 1–2 minutes until thickened. Turn off heat and swirl in the butter and chopped parsley. Taste and adjust seasoning with a pinch of salt and pepper; finish with a squeeze of the remaining lemon wedge.

While the chicken is in the oven or resting, combine mixed greens, cherry tomatoes and cucumber in a bowl. In a small jar or bowl whisk together 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon salt and a pinch of pepper. Toss dressing with salad just before serving.

Carve or serve whole chicken thighs alongside roasted vegetables. Spoon warm pan sauce over the chicken and vegetables. Garnish with additional chopped parsley and serve extra lemon wedges at the table.