Chef's Inspiration Recipe

Prep and Marinate

Pat the chicken thighs dry with paper towels. Season both sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. In a small bowl, whisk together 2 tbs olive oil, 1 tbs honey, 3 tbs lemon juice, 1 tbs lemon zest, 4 minced garlic cloves, 2 tsp chopped thyme and 1/2 cup chopped parsley. Rub the mixture under the skin and over the top of each thigh. Let marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours.

Sear and Roast

Preheat oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat until shimmering. Add the thighs skin-side down and sear without moving 5–7 minutes until deeply golden and crisp. Flip and sear the other side 2 minutes. Transfer skillet to preheated oven and roast for 18–22 minutes, or until internal temperature reaches 74°C (165°F). Remove chicken to a plate and tent with foil to rest while you prepare the sauce.

While chicken marinates, toss the halved baby potatoes, carrot pieces, red pepper strips and red onion wedges with 2 tbs olive oil, 1 tsp chopped rosemary, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet. Spread in a single layer. Roast in the same 200°C (400°F) oven for 25–30 minutes, turning once halfway through, until vegetables are tender and caramelized at the edges. If roasting alongside the chicken, place vegetables on a separate rack and check that both finish at the same time; otherwise roast after chicken is removed.

Set the skillet used for chicken over medium heat. Add the shallot and sauté 1–2 minutes in the drippings until fragrant. Carefully pour in 120 ml white wine (or 120 ml chicken broth) to deglaze, scraping up browned bits with a wooden spoon. Reduce by half, about 2–3 minutes. Add 120 ml chicken stock and simmer until sauce thickens slightly, about 3–4 minutes. Whisk in 2 tbs butter, 1 tbs lemon juice, 1/2 tsp honey (optional), 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Return chicken with its juices to the pan to warm for 1 minute, spooning sauce over the pieces.

Arrange roasted vegetables on a serving platter. Place rested chicken thighs on top or alongside. Spoon the pan sauce over the chicken and vegetables. Sprinkle 2 tbs chopped parsley and serve with lemon wedges for squeezing. Serve immediately.