Dinner Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Pat the chicken thighs dry with paper towels — removing surface moisture helps skin crisp.

Season

In a large bowl, toss chicken thighs with 2 tbs olive oil, 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tbs fresh thyme. Rub seasoning under and over the skin for maximum flavor.

Sear (optional)

Heat a large ovenproof skillet over medium-high heat. When hot, add the thighs skin-side down and sear 3-4 minutes until the skin is deeply golden and releases easily. Flip and sear 1 minute on the other side. (If you prefer not to sear, place raw seasoned thighs directly on the roasting pan.)

Roast

Arrange seared or seasoned thighs skin-side up on a rimmed baking sheet or in the same ovenproof skillet, leaving space between pieces. Roast in the preheated oven for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Let rest 5 minutes before serving.

Prep vegetables

While the oven is preheating and chicken is being seasoned, put the potatoes, carrots, red onion, and broccoli in a large bowl. Toss with 3 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried rosemary or thyme so all pieces are lightly coated.

Roast

Spread vegetables in a single layer on a separate rimmed baking sheet (or around chicken if there's room and sizes allow). Roast at 425°F (220°C) for 25-30 minutes, stirring once halfway through, until potatoes are tender and edges are caramelized. If roasting with chicken, start vegetables at the same time as chicken and remove when tender and golden.

Finish

If broccoli seems done earlier, remove it after 12-15 minutes to avoid overcooking, or add broccoli midway so it roasts 12-15 minutes.

Make sauce

While the chicken rests, place the skillet used for searing over medium heat (if you used one). Add 2 tbs unsalted butter and 2 minced garlic cloves. Sauté 30-45 seconds until fragrant. Add 1/2 cup chicken stock and use a wooden spoon to scrape up browned bits from the pan. Simmer 2-3 minutes to reduce slightly.

Finish sauce

Stir in 1 tbs lemon juice and 1 tbs chopped fresh parsley. Taste and adjust seasoning with salt and pepper to taste. Pour sauce over chicken just before serving.

Arrange roasted vegetables on a serving platter. Place rested chicken thighs on top or alongside. Spoon pan sauce over the chicken, garnish with remaining chopped parsley and lemon wedges. Serve immediately.