martini chicken

pat the chicken (2) dry, season with salt and allow it to sit and draw out excess moisture from the skin while you prepare the marinade, at least 10 minutes. optionally set the chicken in the fridge to dry brine for 2+ hrs. this will yield a crispier and more well rendered skin.

combine all ingredients for the marinade, and apply to the chicken. allow it to sit in the marinade for at least 30 minutes, up to overnight. in the meantime, preheat your oven to 400°F with convection (425°F without)

in a large cast iron/oven safe pan, heat olive oil (1 Tbsp) over medium heat. once shimmering, sear the skin of your thighs for 2-3 minutes, until lightly golden and crisped. add your potatoes (1 lb) to the pan, tossing to coat with the remaining oil. drizzle over any extra martini marinade, and season with salt/pepper to taste. transfer to the preheated oven and bake/airfry for 15 minutes.

at this point, remove the chicken from the pan and toss the potatoes around in the rendered juices to ensure full coverage. then, turn up the heat to 425°F with convection (or 450°F without) and allow the potatoes to further roast while the chicken rests, around 15 more minutes, or until tender and lightly crisped on the outside.

when finished, serve with chopped kale dressed in the remaining juices rendered out at the bottom of the pan.