Step 1

(Optional) Using a knife remove the bone from the chicken thighs.

Step 2

Place the thighs on a sheet pan and sprinkle salt on both sides of the thigh. Place uncovered in the fridge to dry brine overnight (optional).

Step 3

Preheat the oven to 450 degrees Fahrenheit (232 C).

Step 4

Cube the sweet potatoes and toss with a large pinch of salt, black pepper, and a big glug of olive oil. Evenly spread the sweet potatoes on a sheet pan so none of them are touching.

Step 5

Once the oven is preheated, place the sweet potatoes inside. Roast for about 35-40 minutes until browned and slightly crisp.

Step 6

Meanwhile, set a carbon or cast iron pan over medium-high heat and add a tiny coating of oil. Place the chicken skin-side down on the pan as it's warming up. The skin will begin to render fat and crisp. Let the chicken cook until the skin easily releases from the pan. If it's sticking, turn the heat up a bit and wait a little longer. It will lift off and should be crisp and golden brown.

Step 7

Once flipped over, throw the pan of chicken into the oven where we also have the sweet potatoes from earlier. Let cook until roughly 175 F (79 C) internal. Set aside and prepare the pan sauce.

Step 8

Set the pan with the leftover fat from the chicken over medium heat. Add in the crushed garlic and black pepper. Toast for 30 seconds then pour in the chicken stock.

Step 9

Bring the stock to a boil and let reduce for 2 mins. Turn the heat to medium low.

Step 10

Add a little stock to the cornstarch and create a slurry. Pour the slurry into the sauce where it will start to thicken. Let reduce until the sauce is at the desired consistency (it should leave a path behind when swiped with a spoon).

Step 11

Turn off the heat. Add the lemon zest, juice, and a bunch of minced fresh parsley. Taste it! Add salt and adjust as needed.

Step 12

Serve the pan sauce over the roasted potatoes and chicken.