One Meat & Two Sides Recipe

Preheat & Prep

Preheat oven to 220°C (425°F). Pat the chicken thigh very dry with paper towels (this helps crisp the skin). In a small bowl combine 1 tbs olive oil, 1 tsp minced garlic, 0.5 tsp thyme, 0.5 tsp rosemary, 0.5 tsp lemon zest, 0.75 tsp kosher salt and 0.25 tsp black pepper. Rub this mixture evenly all over the chicken, working the seasoning under the skin where possible.

Sear

Heat an ovenproof skillet (cast iron preferred) over medium-high heat until hot. Add the chicken skin-side down and sear without moving for 4–5 minutes until the skin is deep golden-brown and releases easily. Flip the thigh, add 1 tbs unsalted butter to the pan, tilt the pan slightly and spoon melted butter over the chicken for 30–45 seconds to baste.

Roast & Rest

Transfer the skillet to the preheated oven and roast for 18–22 minutes until the thickest part of the thigh reaches 74°C (165°F) on an instant-read thermometer. Remove from oven and transfer chicken to a plate; tent loosely with foil and rest for 5 minutes before serving (this keeps it juicy and finishes carryover cooking).

Cook Potatoes

While the oven is preheating, place 200 g diced potatoes in a medium saucepan and cover with cold water (about 300 ml). Add a pinch of salt and bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, 12–15 minutes.

Mash

Drain the potatoes well and return to the warm pot. Add 10 g unsalted butter, 30 ml whole milk and 1 clove minced garlic. Mash to your desired texture (use a ricer for very smooth potatoes or a handheld masher for a chunkier mash). Season with 0.5 tsp kosher salt and 0.125 tsp black pepper, taste and adjust. Keep warm until plating.

Toss Broccoli

Toss 150 g broccoli florets with 1 tbs olive oil, 0.5 clove minced garlic, 1 tsp lemon juice, 0.25 tsp kosher salt, 0.125 tsp black pepper and a pinch of red pepper flakes (if using) in a bowl or on a rimmed baking sheet.

Roast

When the chicken has 10–12 minutes left in the oven, place the broccoli on a baking sheet and roast on a rack in the oven for 10–12 minutes until tender at the stalks and slightly charred at the tips. If you prefer, roast the broccoli the same time as the chicken on a separate sheet; check and stir once halfway through roasting for even browning.

Plate: spoon the garlic mashed potatoes onto the plate, add the roasted broccoli beside them, and place the rested chicken thigh next to the sides. Sprinkle 1 tsp chopped fresh parsley over the dish and serve with a lemon wedge on the side (squeeze over chicken and broccoli to taste).

Timing notes: Start the potatoes first (they take ~15 minutes). While potatoes simmer, prep and sear the chicken, then roast it. Put the broccoli in the oven for the last 10–12 minutes of the chicken's roast so everything finishes together. Rest the chicken for ~5 minutes before plating.