Preheat the oven to 425°F (220°C). In a large bowl, combine 3 tbs olive oil, 2 tbs lemon juice, 1 tsp lemon zest, 4 minced garlic cloves, 1 tbs chopped rosemary, 1 tbs thyme leaves, 1 tsp smoked paprika, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Add the 6 chicken thighs and toss to coat thoroughly. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours). Arrange the chicken skin-side up on a rimmed baking sheet or in a roasting pan, spacing pieces so air circulates. Roast in the preheated oven for 30–35 minutes, or until the skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Rest the chicken 5 minutes before serving to allow juices to redistribute.

Garlic Mashed Potatoes

Boil and Mash

Place the cubed potatoes and 3 smashed garlic cloves in a large pot and cover with cold water by 1 inch. Add 0.75 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes. Drain well and return potatoes and garlic to the hot pot. Add 3 tbs unsalted butter and about half of the warmed 1 cup milk. Mash with a potato masher or ricer until mostly smooth, adding remaining milk as needed to reach creamy consistency. Season with 0.5 tsp black pepper and adjust salt to taste. Stir in chopped chives if using and keep warm until serving.

Roasted Green Beans with Almonds

Roast and Toast

Toss 12 oz trimmed green beans with 1 tbs olive oil, 0.5 tsp kosher salt and 0.25 tsp black pepper on a small rimmed baking sheet. Five minutes after placing the chicken in the oven, put the green beans on the middle rack and roast for 10–12 minutes, until tender-crisp and lightly blistered. Meanwhile, toast 2 tbs sliced almonds in a dry skillet over medium heat, stirring, until fragrant and golden, about 2–3 minutes. Sprinkle toasted almonds and 0.5 tsp lemon zest over the roasted green beans before serving.

Simple Mixed Greens Salad

In a large bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes and 0.5 cup thinly sliced cucumber. Whisk together 2 tbs olive oil and 1 tbs balsamic vinegar, then season with 0.25 tsp salt and 0.25 tsp black pepper. Drizzle the dressing over the salad and toss gently just before serving so greens remain crisp.

Chocolate Pot de Crème (Dessert)

Prepare Custard

Preheat the oven to 325°F (160°C). Place 6 oz finely chopped bittersweet chocolate in a heatproof bowl. In a saucepan, combine 1 cup heavy cream and 0.5 cup whole milk and heat just until steaming (do not boil). Pour the hot cream mixture over the chopped chocolate and let sit 1 minute, then whisk until smooth. In a separate bowl whisk together 4 egg yolks, 3 tbs sugar and 0.25 tsp fine sea salt until pale. Temper the yolks by slowly whisking in a few tablespoons of the warm chocolate-cream, then gradually whisk the tempered yolks back into the chocolate mixture until fully combined. Stir in 0.5 tsp vanilla extract.

Bake in Water Bath

Divide the custard evenly among four 6-oz ramekins (or two larger ramekins). Place ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins to create a bain-marie. Carefully transfer to the oven and bake 30–35 minutes, or until centers are just set (a slight jiggle is fine). Remove ramekins from the water bath and cool to room temperature. Chill in the refrigerator at least 2 hours (or overnight) to fully set.

Serve

Before serving, top each pot de crème with a spoonful of whipped cream if desired and garnish with fresh raspberries or shaved chocolate. Serve chilled alongside the main course or as a plated dessert after the meal.