Ultimate Weeknight Feast: Smashed Potatoes, Grilled Chicken, Veggie Medley & Zesty Relish
- Jul 23
- 3 min read
A bold and flavorful all-in-one plate that feels gourmet yet takes minimal effort—perfect for impressing without the stress.
Char-Grilled Chicken Thighs
Ingredients:
2 boneless, skinless chicken thighs (~10 oz)
2 tsp kosher salt
1 tsp black pepper
Smashed Yukon Gold Potatoes with Garlic & Thyme
Ingredients:
1 lb Yukon Gold potatoes (3–4 medium)
2 tbsp extra-virgin olive oil
2 garlic cloves, finely chopped
2 fresh thyme sprigs (or ½ tsp dried)
½ tsp kosher salt
¼ tsp black pepper
Roasted Vegetable Medley
Ingredients:
6 oz yellow squash, cut into ¼" by 4" strips
6 oz zucchini squash, cut into ¼" by 4" strips
6 oz cauliflower florets
6 oz broccoli florets
6 oz carrots, cut into ¼" by 4" strips
2 tsp vegetable oil
½ tsp kosher salt
¼ tsp black pepper
Apple–Cranberry–Jalapeño Relish
Ingredients:
6.25 cups granulated sugar
1.56 cups apple cider vinegar
6.25 tsp kosher salt
Pinch of cayenne pepper
9.38 lbs Granny Smith apples, peeled and diced into ¼" pieces
6.25 lbs frozen cranberries
6.25 tbsp grated fresh ginger
12.5 tsp minced fresh jalapeño
Step by Step
Preheat the Grill: Heat your grill or cast-iron pan to 400–450°F.
Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with kosher salt and black pepper.
Grill the Chicken: Place the chicken thighs skin-side down on the grill. Sear until well-marked, about 5 minutes. Flip and sear the other side for an additional 4 minutes.
Finish in the Oven: Transfer the chicken to a preheated 350°F oven. Roast until the internal temperature reaches 165°F.
Rest and Chill: Allow the chicken to rest for 5 minutes. Then, place it in a blast chiller until it cools to 41°F or below. Once cooled, slice as desired.
Boil the Potatoes: Place the potatoes in a large saucepan, cover with cold, salted water, and bring to a boil over high heat. Cook until tender, about 15 minutes.
Drain and Prepare: Drain the potatoes in a colander. While draining, heat the olive oil in the same pot over medium heat. Add the garlic and thyme, cooking until the garlic is lightly browned and fragrant, about 1–2 minutes.
Mash and Season: Return the drained potatoes to the pot. Use a potato masher or large fork to smash them to your desired consistency. Remove the thyme sprigs. Season with salt and pepper to taste.
Preheat the Oven: Set your oven to 425°F.
Prepare the Vegetables: In a large bowl, toss the yellow squash, zucchini, cauliflower, broccoli, and carrots with vegetable oil, salt, and pepper until evenly coated.
Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven, stirring once midway through, until tender and lightly browned—carrots may take 25–30 minutes, broccoli and cauliflower 20–25 minutes, and squash 10–15 minutes.
Combine Ingredients: In a large, heavy-bottomed pot, add the sugar, apple cider vinegar, kosher salt, cayenne pepper, diced apples, cranberries, grated ginger, and minced jalapeño.
Simmer: Bring the mixture to a simmer over medium heat. Cook until the apples are tender and the consistency is thickened, about 10 minutes.
Cool: Remove from heat and allow the relish to cool to 40°F or below before storing.
Tips from Our Chef
Even Cooking: Ensure uniform vegetable cuts for consistent roasting. Larger pieces may require additional cooking time.
Resting Meat: Allowing the grilled chicken to rest before slicing helps retain its juices.
Storage: Store any leftover relish in an airtight container in the refrigerator for up to one week.
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