Recipe by Laura Rege
Start to Finish: 35 minutes
4 tbsp. olive oil, plus more for drizzling
2 tbsp. plus 1 tsp. fresh lemon juice (from 1 lemon)
1 Fresno or jalapeño chile, finely chopped
2 tbsp. paprika
4 cloves garlic, chopped
1 tsp. sugar
8 skin-on, bone-in chicken thighs (about 2 1/2 lb. total)
4 ears corn, broken in half
1 1/2 lb. baby potatoes, cut into 1/4-inch rounds
1 cup chicken stock
1 cup (packed) fresh cilantro leaves, finely chopped
2 tbsp. butter
1. Arrange racks under the broiler and in the middle of the oven; preheat the broiler to high. (Preheat the oven to 450° if you have a broiler drawer.) In a large bowl, whisk 2 tbsp. oil, 2 tbsp. lemon juice, the chile, paprika, three-quarters of the garlic, and the sugar; season with 1 tsp. salt and 1/2 tsp. pepper. Mix in the chicken.
2. Place each piece of corn on a sheet of foil. Drizzle with oil; season. Wrap the corn in the foil; arrange on a large rimmed baking sheet. On another large rimmed baking sheet, toss the potatoes, the remaining 2 tbsp. oil, and the stock; season. Place the potatoes under the broiler. Place the corn on the middle rack. Cook, tossing the potatoes once, until the potatoes are crisp-tender, about 9 minutes.
3. Nestle the chicken, skin-side down, in the potatoes. (Reserve the marinade.) Broil, tossing the potatoes once, for 10 minutes. Turn the chicken over; brush with the reserved marinade. Toss the potatoes. Broil until the chicken is cooked through and the potatoes are tender, about 7 minutes.
4. In a bowl, mix the cilantro and remaining garlic and 1 tsp. lemon juice. Drizzle over the potatoes.
5. Pour the juices from the baking sheet over the chicken. Top the corn with the butter.