Sunday All Day Recipe

Preheat and Prep

Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels to ensure crisp skin.

In a large bowl, combine 2 tbs olive oil, minced garlic, chopped rosemary, smoked paprika, 2 tsp kosher salt and 1 tsp black pepper. Rub the mixture all over the chicken thighs, making sure to get under the skin where possible.

Arrange the thighs skin-side up on a rimmed baking sheet or ovenproof pan, spacing them at least an inch apart. Roast in the preheated oven for 30–35 minutes, until the skin is deep golden and an instant-read thermometer inserted into the thickest part (without touching bone) reads 165°F (74°C). If you prefer extra crispiness, broil for the last 2–3 minutes while watching closely.

Remove the chicken from the oven and transfer to a plate to rest for 8–10 minutes before serving. Reserve the roasting pan juices for the pan sauce if making.

Place the potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tsp of the salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–18 minutes.

While potatoes cook, warm the milk and butter together in a small saucepan over low heat until butter melts and mixture is hot but not boiling. Keep warm.

Drain the potatoes thoroughly and return them to the hot pot. Mash with a potato masher or ricer until mostly smooth.

Stir in the warmed milk-butter mixture a little at a time until you reach a creamy consistency. Fold in the cream cheese, chopped chives, 0.5 tsp black pepper and remaining 0.5 tsp salt (adjust to taste). Taste and adjust seasoning. Keep warm until ready to serve.

Bring a medium pot of lightly salted water to a boil. Blanch the trimmed green beans for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath (or cold water) to stop cooking, then drain and pat dry.

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium heat. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned.

Add the drained green beans and toss to coat. Sauté for 2–3 minutes until heated through and lightly blistered in spots.

Add the sliced almonds and continue to cook 1–2 minutes until almonds are toasted and fragrant. Remove from heat and stir in lemon zest, lemon juice, 0.75 tsp salt and 0.25 tsp black pepper. Taste and adjust. Keep warm.

If making the sauce, place the roasting pan used for the chicken over medium heat on the stovetop (or transfer pan juices to a skillet). Add 1/2 cup white wine or chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon. Reduce by about half, 3–4 minutes.

Remove the pan from the heat and whisk in the chilled cubed butter one piece at a time to emulsify and thicken the sauce. Stir in chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Strain if you prefer a smooth sauce.

Spoon the sauce over the rested chicken thighs when serving.

Divide the mashed potatoes among 6 plates, place a roasted chicken thigh on each, add a generous portion of green beans, and finish with a drizzle of pan sauce if using. Garnish with extra chopped chives or parsley if desired.