Dinner Plates Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp dried thyme.

Sear

Heat a large oven-safe skillet over medium-high heat. Add 2 tbs olive oil. When oil is shimmering, place chicken skin-side down and sear without moving for 6–7 minutes until skin is golden-brown and crisp.

Finish in oven

Flip the breasts. Add 1 tbs unsalted butter and the fresh rosemary sprig to the pan. Spoon a little butter over the chicken and transfer skillet to a 400°F (200°C) oven for 10–12 minutes, or until internal temperature reaches 160°F (71°C).

Rest and finish

Remove skillet from oven, transfer chicken to a cutting board and tent loosely with foil. Let rest 5 minutes (carryover will bring temperature to 165°F). Meanwhile return skillet to stove over low heat, stir in 1 tbs lemon juice and baste into pan juices for 30 seconds, then spoon a little over the chicken before serving.

Peel (if desired) and cut potatoes into roughly 1–1.5 inch cubes so they cook evenly. Place in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat.

Reduce to a simmer and cook 12–15 minutes until potatoes are tender when pierced with a fork. During the last 2 minutes add the 2 garlic cloves whole so they soften with the potatoes.

Drain potatoes and garlic well and return to the warm pot. Add 2 tbs butter, 1/2 cup whole milk, 3/4 tsp salt and 1/4 tsp black pepper. Mash with a potato masher or hand mixer to desired texture, adjusting milk for creaminess. Keep warm until plating.

Bring a medium pot of salted water to a boil. Add the trimmed green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking, then drain well.

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

Add the blanched green beans, 1 tsp lemon zest, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Sauté 2–3 minutes to warm and coat the beans in garlic-lemon oil. Taste and adjust seasoning if needed. Remove from heat and keep warm.