step 1
Preheat your oven to 350℉.
step 2
Prepare and cook the chicken: Place the Bone-in, Skin-on Chicken Thighs (4) on a clean surface and season evenly on all sides with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 3
With the skin side down, use a sharp knife to pierce the flesh. This will create pockets for heat to enter and help cook the chicken throughout.
step 4
In a large skillet over medium high heat, add the Olive Oil (2 Tbsp). Once the oil is shimmering, place the chicken thighs in the pan, skin side down.
step 5
To the pan, add the Lemon (1) slices, Garlic (4 cloves), Fresh Thyme (3 sprigs), and Shallot (1).
step 6
Once the skin begins to crisp, flip the thighs and use the sharp knife to pierce the skin.
step 7
Let the chicken cook until the bottom begins to caramelize and turn golden brown. Reduce the heat to medium.
step 8
Remove the chicken from the pan and place on a sheet tray with a resting rack. Place the chicken into the oven if needed. Be sure chicken is cooked to an internal temperature of 165 degrees.
step 9
Cook potatoes: Place the boiled Fingerling Potatoes (3 cups) on a flat surface and use the bottom of a small skillet to gently smash each potato. You can also use your palm to achieve the same result.
step 10
Place the smashed potatoes in the residual chicken fat and lemon juice in the pan. Add the Unsalted Butter (2 Tbsp) to the pan and cook until the potatoes get crispy on one side. Flip and continue cooking until crisp on the other side.
step 11
Remove the potatoes from the pan and set aside.
step 12
To the pan, add the Soy Sauce (4 Tbsp), Chicken Stock (3 Tbsp), Sherry Vinegar (2 Tbsp), and Honey (1 Tbsp). Bring the mixture to a boil and let cook until it reduces and thickens into a glaze.
step 13
Add the chicken back to the pan and toss to coat completely.
step 14
Place the Arugula (8 1/2 cups) in a medium bowl and season with Kosher Salt (to taste). Zest and juice the Lemon (1) into the bowl, drizzle with the Extra-Virgin Olive Oil (1 Tbsp), and toss to combine.
step 15
Assembly: Place the potatoes on a platter. Add the chicken and drizzle with the pan sauce. Place the lemon slices and garlic pieces on top.
step 16
Add the salad and finish with Parmesan Cheese (to taste).
step 17
If you have an additional lemon, zest across the top for added freshness.
