2 Pcs With 2 Sides Meal Recipe
Make 2 Pcs With 2 Sides Meal Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein - 2 pieces
Side 1 - Garlic Mashed Potatoes (serves 2)
Side 2 - Simple Steamed Green Beans (serves 2)
Method
Protein - 2 pieces
Prep and season
Pat the chicken thighs dry with paper towels. In a small bowl combine olive oil, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub the mixture all over the chicken, under the skin where possible, and let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).
Cook
Preheat oven to 400°F (205°C). Heat an ovenproof skillet (cast iron preferred) over medium-high heat until hot. Place the chicken skin-side down and sear for 5–7 minutes until skin is golden-brown and releases easily. Flip the thighs and transfer the skillet to the preheated oven. Roast for 15–20 minutes, or until internal temperature reaches 165°F (74°C). Remove from oven, tent loosely with foil and rest 5 minutes before serving.
Side 1 - Garlic Mashed Potatoes (serves 2)
Cook potatoes
While the chicken rests at room temperature (or as it cooks), place the peeled, cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes. Drain well in a colander.
Mash and finish
Return drained potatoes to the warm pot off the heat to evaporate excess moisture for 1 minute. In a small saucepan or microwave, warm the milk with minced garlic and butter until butter is melted and garlic is fragrant (30–45 seconds). Mash potatoes with a potato masher or fork, gradually adding the warm milk mixture until smooth and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust. Stir in chives if using and keep warm until plating.
Side 2 - Simple Steamed Green Beans (serves 2)
Steam
Bring about 1 inch of water to a simmer in a saucepan fitted with a steamer basket (or use a colander over simmering water). Add trimmed green beans, cover, and steam until bright green and tender-crisp, 4–6 minutes depending on thickness. Remove from heat and drain any residual water.
Season
Toss the hot green beans with 1 tablespoon butter or olive oil, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm until serving.