Weekly Special Recipe

Prepare marinade

In a medium bowl combine 2 tbsp olive oil, soy sauce, 1.5 tbsp honey, lemon juice, minced garlic, smoked paprika, black pepper and kosher salt. Whisk until honey is dissolved and mixture is homogenous.

Marinate chicken

Place chicken thighs in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken (reserve the other half for basting and sauce). Massage the marinade into the meat, remove excess air, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow 15–20 minutes at room temperature.

Cook chicken

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat. Add 1 tbsp olive oil (from roasting amount can be used) and sear the marinated chicken thighs skin-side down or presentation side down for 3–4 minutes until golden brown. Flip and sear the other side 2 minutes. Transfer skillet to the preheated oven and roast 12–15 minutes, or until internal temperature reaches 165°F (74°C). Remove chicken to a plate and let rest 5 minutes before slicing. While chicken rests, use pan juices for sauce (see Pan Sauce).

Prepare vegetables

While chicken marinates, toss halved baby potatoes, asparagus, red bell pepper pieces and red onion wedges in a large bowl with 2 tbsp olive oil, fresh thyme, flaky sea salt and a pinch of black pepper. Make sure potatoes are cut small enough to cook through (halved or quartered depending on size).

Roast vegetables

Spread vegetables in a single layer on a rimmed baking sheet. Roast in the same 425°F (220°C) oven for 18–22 minutes, turning once halfway, until potatoes are tender and edges of peppers and onions are caramelized. Add asparagus in the last 8–10 minutes if you prefer it more crisp-tender. Remove from oven and sprinkle chopped parsley and lemon wedges for squeezing over the top.

Finish and plate

Slice rested chicken thighs and arrange over a bed of roasted vegetables. Season with additional flaky salt to taste and garnish with chopped parsley and a lemon wedge on each plate.

After removing chicken from skillet, place skillet over medium heat and pour in 1/2 cup chicken stock, scraping up browned bits from the bottom with a wooden spoon. Add reserved marinade (do not use raw marinade unless boiled) — bring to a gentle simmer and reduce by about half, 3–4 minutes. Stir in 1 tbsp unsalted butter and 1 tsp honey to balance acidity. If you prefer a thicker sauce, mix 1/2 tsp cornstarch with 1 tsp cold water and whisk into simmering sauce until slightly thickened, 30–60 seconds. Taste and adjust salt and pepper as needed. Spoon sauce over sliced chicken and vegetables.