Fair Oaks Dinner Menu Recipe

Prep and marinate

Preheat oven to 425°F (220°C). Pat the 6 chicken thighs dry with paper towels. In a large bowl combine 3 tbs extra-virgin olive oil, 4 minced garlic cloves, 2 tbs chopped rosemary, 2 tbs chopped thyme, 1 tbs lemon zest, 2 tbs lemon juice, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Add the chicken and toss until each piece is evenly coated. Let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Sear

Heat a large ovenproof skillet over medium-high heat until hot. Add a thin film of olive oil if needed. Place the chicken thighs skin-side down and sear 4–5 minutes until the skin is deep golden brown and releases easily. Flip and sear the other side for 2 minutes.

Roast

Transfer the skillet to the preheated oven and roast for 18–22 minutes, or until the internal temperature reaches 165°F (74°C) with an instant-read thermometer inserted into the thickest part (not touching bone). Remove from oven and tent with foil for 5 minutes before serving to let juices redistribute.

Prep and roast potatoes

While the oven preheats and the chicken marinates, toss 1.5 lbs baby potatoes with 2 tbs extra-virgin olive oil, 2 minced garlic cloves, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper in a bowl. Spread potatoes cut-side down (if halved) on a rimmed baking sheet in a single layer. Roast in the same 425°F (220°C) oven for 25–30 minutes, turning once halfway, until potatoes are golden and tender when pierced with a fork.

Finish

When potatoes are done, remove from oven and toss with 2 tbs chopped fresh parsley. Keep warm until serving.

Blanch the green beans

Bring a large pot of salted water to a boil. Add 1 lb trimmed green beans and blanch for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Sauté

In a large skillet over medium heat melt 1 tbs unsalted butter with 1 tsp olive oil. Add 1 finely chopped shallot and sauté 1–2 minutes until softened. Add the blanched green beans and sauté 3–4 minutes until heated through and edges start to brown slightly. Season with 3 tbs toasted sliced almonds, 1/2 tsp lemon zest, 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss to combine and remove from heat. Keep warm.

Make sauce from chicken pan

After searing the chicken and removing it to roast, place skillet over medium heat (use same skillet with brown bits). Add 1/2 cup dry white wine or chicken broth, scraping up browned bits with a wooden spoon. Simmer until reduced by about half, ~2–3 minutes. Whisk in 1 tbs unsalted butter until melted, then add 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Spoon sauce over rested chicken when serving.

Arrange 2 chicken thighs per person on plates with a portion of roasted baby potatoes and a helping of sautéed green beans. Drizzle optional pan sauce over chicken. Garnish with extra chopped parsley or a lemon wedge if desired.