Pat the chicken thighs dry with paper towels. Season both sides generously with 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp dried thyme. Let rest at room temperature for 15–20 minutes while preparing other components.

Sear chicken

Heat a large skillet (cast iron preferred) over medium-high heat. Add 2 tbs olive oil and allow it to shimmer. Place the thighs skin-side down in a single layer and press gently so the skin makes full contact. Cook undisturbed 8–10 minutes until the skin is deep golden brown and releases easily from the pan.

Finish in pan

Flip the thighs, reduce heat to medium, add 2 tbs butter and 3 cloves minced garlic to the pan. Spoon the melted butter and garlic over the thighs as they cook, about 6–8 minutes more, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If the skin browns too quickly, lower the heat and cover loosely for a couple of minutes.

Rest and finish

Remove the chicken to a plate and let rest 5 minutes. Squeeze the juice of 1 lemon over the thighs and scatter 2 tbs chopped fresh parsley on top. Reserve pan juices to drizzle over when serving.

Simple Sautéed Green Beans

Blanch (optional for extra-tender beans)

Bring a pot of salted water to a boil. Add the trimmed green beans and blanch 2–3 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. (If you prefer crisper beans, skip blanching and proceed to the next step.)

Sauté

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add the green beans and cook, stirring occasionally, 4–6 minutes until they reach desired tenderness and develop a few browned spots.

Season and finish

Season with 3/4 tsp kosher salt, 1/2 tsp black pepper and 1 tsp lemon zest. Toss to combine. If using, stir in 2 tbs toasted sliced almonds for crunch just before serving.

Quick Garlic Mashed Potatoes

Cook potatoes

Place the 1-inch potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tbs kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until potatoes are fork-tender.

Warm dairy and mince garlic

While potatoes cook, gently warm 3/4 cup whole milk and 1/4 cup cream (if using) with 4 tbs butter in a small saucepan or microwave until butter is melted and mixture is warm. Lightly mash or finely mince the 2 cloves garlic so it blends smoothly into the potatoes.

Mash and finish

Drain potatoes well and return to the hot pot for a minute to evaporate excess moisture. Mash with a potato masher or ricer, then gradually stir in the warm butter-milk mixture until you reach desired creaminess. Season with 1/2 tsp black pepper and additional salt to taste. Stir in 1 tbs chopped chives if using.