Crispy Skin Juicy Chicken
Method:
Use bone-in, skin-on chicken thighs or breasts.
Pat the skin dry and season generously with salt, pepper, and optional spices (like smoked paprika, garlic powder).
Sear skin-side down in a hot pan with a little oil until deeply golden and crispy, then finish in the oven at 400°F (200°C) until internal temp reaches 165°F (74°C). Rest before serving.
Optional Touch: Deglaze pan with white wine or lemon juice, add a knob of butter for a quick pan sauce.
Silky Mashed Potatoes
Ingredients: Yukon Gold potatoes, butter, cream or milk, salt.
Method:
Boil peeled potatoes until fork-tender.
Pass through a ricer or mash thoroughly.
Gently stir in warm butter and cream until silky smooth.
Season to taste.
Pro tip: Don’t overmix — it can turn gluey.
Fresh Salad
Ingredients: Mixed greens, cucumber, cherry tomatoes, radish, red onion — or whatever’s fresh.
Dressing Idea:
Simple vinaigrette: 3 parts olive oil to 1 part vinegar (like red wine or balsamic), a touch of Dijon mustard, salt, pepper, and a hint of honey or lemon.
Optional: Add crumbled feta, nuts, or seeds for crunch and contrast.
Plating Suggestion
Spoon the mash in a swoop on the plate.
Slice the chicken and lay it partly over the mash, skin side up.
Add the salad to the side for a burst of freshness and color.
Drizzle any pan sauce over the chicken.