Crispy Chicken Thighs with Schmaltzy Vinaigrette

Ingredients

1/3 cup extra-virgin olive oil, divided

3/4 teaspoon kosher salt, divided

1 pound small Yukon Gold potatoes, quartered

4 (6-oz.) skin-on, bone-in chicken thighs (about 1 1/2 lb.)

1/2 teaspoon freshly ground black pepper, divided

2 cups halved Brussels sprouts

1 1/2 cups chopped carrots

3 tablespoons finely chopped shallots

3 tablespoons sherry vinegar

1 tablespoon light brown sugar

Preheat oven to 450°F.

Line a baking sheet with parchment paper. Combine 1 tablespoon oil, 1/4 teaspoon salt, and potatoes in a bowl; toss to coat. Spread potato mixture on prepared pan; bake at 450°F for 15 minutes or until potatoes are tender when pierced with a fork. Remove pan from oven; keep warm.

Meanwhile, place a wire rack on a baking sheet. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to skillet, skin side down; cook 8 minutes. Flip, and cook 2 minutes (chicken will not be cooked through). Place chicken on wire rack (reserve drippings in skillet). Bake chicken at 450°F for 20+ minutes or until done.

Return skillet to medium-high heat. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, halved Brussels sprouts, and carrots to drippings in pan; cook 8 minutes. Remove pan from heat. Remove vegetables from pan with a slotted spoon; set aside (do not wipe out pan).

Place shallots in a small bowl. Add vinegar to skillet, scraping to loosen browned bits. Add vinegar mixture, remaining oil, and brown sugar to shallots, stirring to combine. Place 1 cup potatoes and 1/2 cup vegetable mixture on each of 4 plates; top each serving with 1 chicken thigh and about 1 1/2 tablespoons shallot mixture.