Blackened Chicken Recipe

Make confit garlic butter

Place peeled garlic cloves, butter, neutral oil, thyme sprigs and 1 tsp sea salt in a small saucepan or oven-safe dish. Cover and cook gently over very low heat (or in a 250°F / 120°C oven) for 45–60 minutes until garlic is very soft and butter is fragrant but not browned. Remove from heat and let cool slightly. Transfer garlic and butter to a jar; reserve 6 soft cloves for mashed potatoes and 2 tbs melted butter for finishing. Discard thyme stems or reserve leaves.

While garlic confit cooks, whisk together honey, sriracha, apple cider vinegar, red pepper flakes and a pinch of salt in a small bowl. Taste and adjust heat or acidity. Set aside at room temperature.

Cook potatoes

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes. Drain well.

Mash

Return drained potatoes to hot pot. Add 3 tbs butter, 3 tbs milk and 6 confit garlic cloves (mash the cloves against the side of the pot first). Mash with a potato masher until smooth but still slightly textured. Season with 1 tsp salt and 1 tsp black pepper. Keep warm.

Toss vegetables with 1 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Roast in a 425°F (220°C) oven for 10–15 minutes until tender-crisp and lightly caramelized, or steam/sauté until cooked through (6–8 minutes). If roasting, schedule to cook while chicken rests.

Prepare chicken

Pat chicken dry and, if thick, butterfly or pound to even thickness (~3/4 inch). Rub both sides lightly with 2 tbs olive oil. Generously coat both sides with blackening seasoning, pressing to adhere.

Sear and finish

Heat a heavy skillet (cast iron preferred) over medium-high until very hot. Add 2 tbs unsalted butter and swirl. Place chicken skin-side down (if using skin-on) and sear 3–4 minutes until deeply charred at edges. Flip and sear 2–3 minutes. Reduce heat to medium-low and continue cooking until internal temperature reaches 165°F (74°C), about 4–6 more minutes depending on thickness. Spoon some of the reserved confit garlic butter over the chicken during the last 1–2 minutes. Transfer to a cutting board and rest 5 minutes.

Slice or leave chicken whole. Spoon a shallow pool of mashed potatoes onto each plate, arrange seasonal vegetables alongside, and place chicken on top or beside potatoes. Drizzle 1–2 tbs hot honey over the chicken and a little around the plate. Dot chicken with extra melted confit garlic butter (2 tbs) and sprinkle chopped parsley. Serve with lemon wedges for vegetables if desired.