Herb-Roasted Chicken with Garlic Mashed Potatoes & Sautéed Brussels Sprouts

Preheat your oven to 425°F (220°C).

Pat 6 chicken thighs dry with paper towels and place them in a large bowl.

Mince 2 cloves of garlic and strip the leaves from 2 sprigs of rosemary and 3 sprigs of thyme. Finely chop the herbs.

Zest the lemon and combine the zest with the minced garlic, chopped herbs, 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a small bowl.

Rub the herb mixture all over the chicken thighs, making sure to get some under the skin.

Place the chicken thighs skin-side up on a rimmed baking sheet. Cut the zested lemon into quarters and place around the chicken.

Roast the chicken in the preheated oven for 35-40 minutes, until the skin is crispy and golden and the internal temperature reaches 165°F (74°C).

While the chicken is roasting, peel and cut 2 pounds of potatoes into 1-inch chunks. Place in a large pot and cover with cold water. Add 1 teaspoon of salt.

Bring the potatoes to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender.

Meanwhile, trim the ends off 1 pound of Brussels sprouts and cut them in half. If any are very large, quarter them.

Mince the remaining 4 cloves of garlic.

Drain the cooked potatoes and return them to the hot pot. Add 2 tablespoons of butter and 1/2 cup of milk.

Mash the potatoes with a potato masher or fork until smooth and creamy. Add 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and cover to keep warm.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the Brussels sprouts, cut side down, and cook without stirring for 3-4 minutes until they begin to brown.

Add the remaining 2 minced garlic cloves to the skillet and stir. Cook for 1 minute until fragrant.

Pour 1/4 cup of chicken broth into the skillet and cover. Reduce heat to medium and steam the Brussels sprouts for about 5 minutes until tender but still bright green.

Remove the cover, add the remaining 1 tablespoon of butter, remaining thyme leaves, 1/4 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high and cook until the liquid has evaporated and the sprouts are caramelized, about 2-3 minutes more.

To serve, divide the mashed potatoes among three plates. Top with 2 chicken thighs per plate and a portion of Brussels sprouts.