Garlic-Herb Skillet Chicken Thighs with Smashed Potatoes

Wash 1 lb yellow potatoes and cut them into 1-inch chunks (no need to peel).

Place the potato chunks into a pot of water, bring to a boil over high heat, and cook for 12 minutes until fork-tender.

While potatoes boil, pat dry 6 bone-in skin-on chicken thighs with paper towels and season both sides with salt and black pepper.

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.

Place the chicken thighs in the skillet skin-side down. Sear for 8 minutes without moving them to ensure the skin becomes golden and crispy.

Flip the chicken thighs over. Add 4 smashed garlic cloves and 1 tsp dried rosemary to the skillet, letting the herbs infuse into the oil.

Cook the chicken for another 8-10 minutes until the internal temperature reaches 165°F (74°C).

Place 2 cups frozen green peas in a microwave-safe bowl with 1 tbsp water; microwave on high for 3 minutes, then drain.

Drain the cooked potatoes. Add 2 tbsp unsalted butter and a pinch of salt and pepper, then smash with a fork or masher until chunky and combined.

Serve 2 chicken thighs with half of the smashed potatoes and half of the peas. Cool and store the 4 remaining chicken thighs in the refrigerator for use on Day 3 and Day 5.