Dinner Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Remove the chicken from the refrigerator 20 minutes before cooking so it comes closer to room temperature.

Pat the chicken thighs dry with paper towels. This helps them brown and crisp. Place them in a large bowl or on a sheet pan.

In a small bowl combine 3 tbs olive oil, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp dried thyme and 1 tsp garlic powder. Zest the lemon and add half the zest to the mixture, then squeeze half the lemon juice in and reserve the other half for later.

Rub the seasoned oil all over the chicken thighs, under the skin where possible. Arrange the chicken skin-side up on a large rimmed baking sheet or in a roasting pan, leaving space between pieces.

Place potatoes, carrots, onion wedges and smashed garlic in a bowl. Drizzle with 1 tbs olive oil, sprinkle with a pinch of salt and pepper, and toss to coat. Add the vegetables around the chicken on the pan. Tuck rosemary sprigs among vegetables and chicken. Squeeze the reserved lemon half over the vegetables and chicken.

Roast in the preheated oven for 35–40 minutes, until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C). If the chicken skin isn't browned enough, broil on high for 2–3 minutes, watching closely to avoid burning.

Remove the pan from the oven and let rest 5–10 minutes before serving. Spoon pan juices over the chicken and vegetables.

While the chicken roasts, prepare the salad: place 6 cups mixed salad greens, halved cherry tomatoes and sliced cucumber in a large bowl.

Whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1 tsp salt and 1/2 tsp black pepper in a small bowl or shake in a jar. Taste and adjust seasoning.

Dress the salad just before serving and toss to coat.