Roasted Chicken with Corn

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season generously on both sides with sea salt, black pepper, and smoked paprika.

   Tip: Dry chicken skin ensures crispy, golden skin during roasting.

2. 2

   Place a large cast-iron skillet or roasting pan over medium-high heat. Add 2 tablespoons of olive oil and carefully lay the chicken thighs skin-side down. Sear for 5-6 minutes until the skin is golden brown, then flip and sear the other side for 3 minutes.

   Tip: A hot pan creates a flavorful crust through the Maillard reaction.

3. 3

   Remove the chicken from the pan and set aside. Add the remaining 2 tablespoons of olive oil to the same pan, then add the corn rounds and unpeeled garlic cloves. Toss with salt and pepper, cooking for 3-4 minutes to lightly caramelize.

   Tip: Cooking corn in the same pan captures all the chicken drippings for extra flavor.

4. 4

   Nestle the seared chicken thighs back into the pan among the corn and garlic. Tuck the fresh thyme and rosemary sprigs around the chicken, and squeeze the lemon halves over everything.

   Tip: Herbs release their essential oils during roasting, infusing the entire dish.

5. 5

   Transfer the skillet to the preheated oven and roast for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.

   Tip: Use a meat thermometer for perfectly cooked, juicy chicken every time.

6. 6

   Remove from the oven and dot the corn with butter, allowing it to melt over the hot vegetables. Let the pan rest for 5 minutes before serving directly from the skillet.

   Tip: Resting allows the juices to redistribute throughout the meat for maximum tenderness.