1 Meat + 3 Sides Recipe
Make 1 Meat + 3 Sides Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat — Herb-Roasted Chicken Thighs
Side 1 — Garlic Mashed Potatoes
Side 2 — Honey-Roasted Carrots
Side 3 — Quick Green Beans with Almonds
Method
Meat — Herb-Roasted Chicken Thighs
- 1
Marinate and Prep
Preheat oven to 425°F (220°C). Pat the chicken thighs dry with paper towels. In a bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, kosher salt, black pepper, lemon zest and lemon juice. Rub the mixture evenly under the skin and on top of each thigh. Let sit at room temperature 15 minutes while you start the sides (or refrigerate up to 2 hours).
- 2
Roast
Arrange the thighs skin-side up on a rimmed baking sheet or in an ovenproof skillet, spacing them so air can circulate. Roast at 425°F (220°C) for 30–35 minutes, or until skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If skin browns too quickly, loosely tent with foil for the last 5–10 minutes. Remove from oven and let rest 5 minutes before serving.
Side 1 — Garlic Mashed Potatoes
- 3
Cook Potatoes
Place cubed potatoes and whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, about 15–18 minutes.
- 4
Mash
Drain potatoes and garlic well and return to the hot pot. Add 4 tbs butter and 3/4 cup warm milk. Mash with a potato masher or ricer until smooth and combined. Taste and season with 1/2 tsp more salt and 1/2 tsp black pepper if needed. Stir in chopped chives if using. Keep warm until ready to plate.
Side 2 — Honey-Roasted Carrots
- 5
Toss and Roast
While the chicken goes into the oven, toss the carrot sticks with 1 tbs olive oil, 1 tbs honey, 1/2 tsp lemon juice, 3/4 tsp salt and 1/4 tsp black pepper on a baking sheet in a single layer. Place the carrots on a separate sheet in the oven and roast at 425°F (220°C) for 18–22 minutes, turning once, until edges caramelize and carrots are tender.
- 6
Side 3 — Quick Green Beans with Almonds
- 7
Blanch Beans
Bring a pot of salted water to a boil. Add green beans and cook 3–4 minutes until bright green and just tender. Meanwhile prepare an ice bath. Drain the beans and immediately plunge into the ice bath to stop cooking; drain again and pat dry.
- 8
Sauté with Almonds
In a large skillet over medium heat, melt 1 tbs butter (or heat olive oil). Add slivered almonds and toast, stirring, 1–2 minutes until fragrant and lightly golden. Add minced garlic and cook 30 seconds. Add the blanched green beans, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté 2–3 minutes until heated through and coated. Finish with a squeeze of lemon if desired and serve.