Two Meats & Two Sides Recipe
Make Two Meats & Two Sides Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meats
Sides
Sauces & Finishes
Method
Meats
- 1
Preheat and prep chickens
Preheat the oven to 400°F (200°C). Pat the whole chickens dry inside and out with paper towels. Rub each chicken all over with 4 tbs olive oil. Season evenly: sprinkle 2 tbs kosher salt, 2 tsp black pepper, 2 tsp garlic powder and 2 tsp smoked paprika over and under the skin. Tie the legs and tuck the wings. Place the chickens breast-side up in a roasting pan with a rack.
- 2
Roast chickens
Put the roasting pan with the chickens in the preheated oven and roast at 400°F for 55–70 minutes, or until the thickest part of the thigh reads 165°F (74°C). Baste once after ~30 minutes using pan juices. When done, remove the chickens to a cutting board and tent loosely with foil; rest for 15 minutes. Reserve at least 1 cup of pan drippings and juices for the gravy (transfer to a cup and skim excess fat if desired).
- 3
Make the pork glaze
In a small bowl combine 1/3 cup Dijon mustard, 1/3 cup honey, 2 tbsp apple cider vinegar and 2 tbsp chopped rosemary. Stir until smooth. Reserve half of this glaze for finishing the pork at the end and use the other half for brushing mid-roast.
- 4
Sear and roast the pork loin
Reduce oven (or set) to 375°F (190°C). Pat the 3 lb pork loin dry and season all over with 1 tbsp kosher salt and 1 tsp black pepper. Heat a skillet over medium-high heat and add 1 tbsp olive oil (for searing). Sear the pork 2–3 minutes per side until well browned. Place the seared pork on a roasting rack in a pan, brush with half the honey-mustard glaze, and roast at 375°F for 35–45 minutes, until the thickest part reaches 145°F (63°C). During the last 10 minutes brush with the remaining glaze once or twice to build a sticky finish. Remove and rest 10 minutes before slicing thinly.
- 5
Carve and portion meats
After resting, carve each chicken into portions (breasts, thighs, drumsticks) or slice breasts thin. Slice the pork loin into 1/4"–1/2" slices. Portion the meats to yield approximately 4–6 oz pork slices per serving and one chicken portion per serving (or equivalent combined protein). Keep warm while preparing sides and gravy.
Sides
- 6
- 7
Warm cream and butter with garlic
While potatoes cook, combine 1 cup heavy cream, 6 tbs unsalted butter and the 4 smashed garlic cloves in a small saucepan over low heat. Warm gently until the butter melts and garlic becomes fragrant (do not boil). Keep warm so the liquid stays hot for mashing.
- 8
Mash potatoes
Drain the potatoes well and return them to the hot pot over low heat for 30 seconds to evaporate excess moisture. Discard the garlic cloves from the cream/butter mixture. Mash the potatoes with a potato masher or ricer, gradually adding the warm butter/cream mixture until smooth and creamy. Season with 2 tsp kosher salt and 1 tsp black pepper, adjust to taste, and fold in 2 tbsp chopped chives.
- 9
Toss and roast vegetables
While meats roast or during their resting time, preheat oven to 425°F (if not already warm). On a sheet pan toss 1 lb carrots, 1 lb broccoli florets and 1 red onion (wedged) with 2 tbs olive oil, 1 tsp dried thyme, 1 tsp kosher salt and 1/2 tsp black pepper. Spread in a single layer and roast at 425°F for 20–25 minutes, tossing once halfway, until vegetables are tender and edges are caramelized.
Sauces & Finishes
- 10
Make pan gravy from chicken drippings
After removing the roasted chickens from the roasting pan, put the roasting pan over medium heat on the stovetop (or transfer drippings to a skillet). Add 2 tbs unsalted butter and 2 tbs all-purpose flour to the pan and whisk to form a roux, cooking 1–2 minutes until lightly golden. Slowly whisk in 2 cups chicken stock and the reserved 1 cup of pan drippings, scraping up any browned bits. Simmer, whisking, until the gravy thickens to a sauce consistency (3–5 minutes). Taste and adjust seasoning with salt and pepper as needed. Strain if a smoother gravy is desired.
- 11
Finish proteins and garnish
Brush the sliced pork with any remaining honey-mustard glaze. Spoon warm pan gravy over carved chicken portions. Sprinkle 2 tbsp chopped fresh parsley over meats for color and freshness.
- 12
Portion and pack Two Meats & Two Sides
Divide into 8 portions: for each portion place one chicken portion OR ~4–6 oz sliced pork (mix and match to provide both meats across packages), add ~1 cup mashed potatoes and ~3/4 cup roasted vegetables. Keep gravy in a separate small container if delivering; otherwise drizzle 1–2 tbsp over the chicken at service. Label and refrigerate if not serving within 2 hours. Reheat gently: 325°F oven until warmed through or microwave in covered container, stir mashed potatoes and reheat gravy separately.
