Dinner For Four Recipe

Marinate and prepare chicken

Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels. In a large bowl, combine 3 tbs olive oil, minced 4 garlic cloves, chopped rosemary, thyme, lemon zest, smoked paprika, 2 tsp kosher salt and 1 tsp black pepper. Add chicken thighs and toss to coat thoroughly. Let marinate at room temperature for 15-20 minutes (or refrigerate up to 2 hours).

Roast

Arrange thighs skin-side up on a rimmed baking sheet or in a roasting pan, spacing them so air can circulate. Roast in preheated oven for 35-40 minutes, or until skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If skin isn't crisp enough, broil 1-2 minutes watching closely.

Rest

Remove chicken from oven and let rest 5-10 minutes before serving or packing to retain juices.

Prepare and toss vegetables

While chicken roasts, toss carrots, broccolini (or florets) and sliced red bell pepper with 2 tbs olive oil, minced 2 garlic cloves, 1 tbs lemon juice, 1 tsp lemon zest, 1 tsp kosher salt and 1 tsp black pepper in a large bowl.

Roast

Spread vegetables in a single layer on a separate rimmed baking sheet. Roast in the oven (can go in with the chicken) for 18-22 minutes, stirring once halfway, until carrots are tender and broccolini edges are slightly crisp. If roasted with chicken, place vegetables on a higher rack so they roast, not steam.

Finish

Remove from oven and squeeze an additional 1/2 teaspoon lemon juice over vegetables if desired. Keep warm for serving or pack separately for transport.

Cook potatoes

Place peeled, cut potatoes and 3 peeled garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15-18 minutes.

Heat dairy

While potatoes cook, heat 1 cup milk and 4 tbs butter together in a small saucepan over low heat until butter melts and mixture is warm (do not boil). Stir in 1 tbs cream or half-and-half.

Mash and season

Drain potatoes and garlic well and return to the warm pot. Mash with a potato masher or ricer until mostly smooth. Gradually add warm milk-butter mixture, mashing until you reach desired creaminess. Season with 1.5 tsp kosher salt and 1/2 tsp black pepper, taste and adjust. Stir in chopped chives if using. Keep warm for serving or pack in insulated container.

Make vinaigrette

In a small jar or bowl, whisk together 3 tbs olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp kosher salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.

Assemble salad

In a large bowl, combine mixed greens, halved cherry tomatoes and sliced cucumber. Pack dressing separately to keep greens crisp. Toss just before serving: drizzle desired amount of vinaigrette over salad and toss gently.