Heat a large ovenproof skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, place chicken skin-side down, spaced so they don’t touch. Cook without moving 7–9 minutes until skin is deep golden brown and releases easily. Flip and cook 3 minutes more.

Finish in oven (optional) / keep on stovetop

If thighs are thick, transfer the skillet to a preheated 400°F (200°C) oven for 8–10 minutes until internal temperature reaches 165°F (74°C). Alternatively lower heat to medium and cover, cooking an additional 8–10 minutes on the stovetop. Transfer cooked chicken to a plate and tent loosely with foil to rest.

Make pan sauce

Return skillet to medium heat. Add 2 tbs unsalted butter and the finely chopped shallot. Sauté 1–2 minutes until softened, then add 2 minced garlic cloves and cook 30 seconds until fragrant. Pour in 1/2 cup dry white wine (or 1/2 cup chicken stock) to deglaze, scraping up browned bits with a wooden spoon. Let reduce by half (about 2–3 minutes). Add 3/4 cup low-sodium chicken stock and 1 tbs fresh lemon juice, bring to a gentle simmer and reduce 2–3 minutes until slightly thickened. Stir in 1 tbs cold unsalted butter, 2 tbs chopped parsley and 1 tsp fresh thyme leaves. Taste and adjust seasoning with a pinch of salt and pepper as needed.

Serve

Return the rested chicken to the skillet for a minute to warm and coat with sauce, or spoon sauce over plated chicken. Garnish with extra chopped parsley and serve immediately.

Garlic Mashed Potatoes

Cook potatoes and garlic

Place the cubed Yukon Gold potatoes and 4 garlic cloves in a large pot and cover with cold water by about 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes.

Drain and mash

Drain potatoes and garlic well and return to the hot pot to dry for 1–2 minutes over low heat, shaking the pot occasionally. Add 3 tbs unsalted butter and 1/2 cup whole milk. Mash with a potato masher or ricer until smooth and creamy. If needed, add more milk a tablespoon at a time to reach desired consistency.

Season and finish

Season with 1 tsp salt and 1/2 tsp black pepper, stir in 1 tbs sliced chives if using. Taste and adjust seasoning. Keep warm until serving.

Roasted Seasonal Vegetables

Prep and toss

Preheat oven to 425°F (220°C). On a rimmed baking sheet, combine 3 carrots cut into sticks, 2 cups broccoli florets and 1 sliced red bell pepper. Drizzle with 2 tbs olive oil, sprinkle with 3/4 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried rosemary or thyme. Toss to coat in a single layer.

Roast

Roast in the preheated oven for 18–22 minutes, tossing halfway through, until vegetables are tender and edges are caramelized.

Finish and serve

Remove from oven, taste and adjust seasoning if needed. Transfer to a serving dish and serve alongside the chicken and mashed potatoes.