1 Meat, 2 Sides Recipe

Prep and marinate

Pat the chicken thighs dry with paper towels. In a bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, thyme leaves, lemon zest, 2 tsp salt and 1 tsp black pepper. Rub the mixture under the skin and over the skin of each thigh. Let sit at room temperature for 20 minutes (or refrigerate up to 4 hours — bring to room temp 20 minutes before cooking).

Sear

Preheat oven to 425°F (220°C). Heat a large oven-safe skillet over medium-high heat until shimmering. Add 1 tbs butter. Place thighs skin-side down and sear without moving until skin is deeply golden and crisp, about 6–8 minutes. Turn thighs and sear the other side 2 minutes.

Roast

Transfer skillet to the preheated oven and roast until internal temperature reaches 165°F (74°C) and juices run clear, about 18–22 minutes depending on size. Spoon pan juices over thighs halfway through roasting for extra flavor.

Rest

Remove from oven and rest the chicken for 5 minutes before serving to allow juices to redistribute.

Boil potatoes

Place cubed potatoes and 2 whole garlic cloves into a medium pot and cover with cold water by 1 inch. Add 1 tbs salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Warm dairy

While potatoes cook, combine milk and 3 tbs unsalted butter in a small saucepan and warm gently over low heat until butter melts and milk is hot but not boiling. Smash the cooked garlic cloves with the back of a spoon and reserve.

Mash and season

Drain potatoes and return to the pot. Remove and discard the cooked garlic pieces or mash into the potatoes for extra garlic flavor (your choice). Add warm milk mixture. Mash with a potato masher (or ricer) until smooth and creamy. Taste and adjust seasoning with salt and black pepper as desired. Keep warm until serving.

Blanch (optional for tender-crisp beans)

Bring a pot of salted water to a boil. Add green beans and cook 2–3 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking if you are preparing ahead. If you prefer to sauté from raw, skip blanching and proceed to next step (increase sauté time slightly).

Sauté

In a large skillet heat 1 tbs olive oil over medium heat. Add the diced shallot and sauté until translucent, about 2 minutes. Add the green beans (blanched or raw) and toss to coat. Sauté 3–5 minutes until beans reach desired tenderness.

Finish

Remove pan from heat and stir in 1 tbs lemon juice, 1/2 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Sprinkle with toasted sliced almonds if using. Serve immediately.