Prepare and season proteins: Pat the beef and chicken dry with paper towels (removing surface moisture ensures better browning). Season the beef generously with 1 tsp kosher salt and 1/2 tsp black pepper on both sides. Season the chicken thighs with the remaining 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Let them rest at room temperature for 15 minutes while you prep the other components — this short rest helps the meat cook more evenly.

Parboil the potatoes: Place the whole (or halved if very large) Yukon Gold potatoes in a pot, cover with cold water by 1 inch, add 1/2 tsp salt, bring to a simmer, and cook until just tender when pierced with a knife (about 12–15 minutes depending on size). Parboiling speeds up roasting and ensures a fluffy interior before crisping. Drain and let steam-dry for 5 minutes.

Smash and crisp the potatoes: Preheat oven to 220°C (425°F). On a rimmed baking sheet, coat potatoes lightly with 1 tbsp olive oil and a pinch of salt. Using the bottom of a small glass or a potato masher, gently press each potato to flatten to about 1–1.5 cm thick — the rough surface created will become extra-crispy. Roast in the hot oven for 20–25 minutes, flipping once, until deeply golden and crisp. High heat is essential to render surfaces crisp while keeping interiors tender.

Make the garlic-herb rice pilaf: While potatoes roast, in a medium saucepan heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the diced onion and a pinch of salt; sauté 4–5 minutes until translucent and fragrant (this softens the onion and develops sweetness). Add the minced garlic and dried thyme; cook 30 seconds to bloom the aromatics. Add the dry rice and stir for 60–90 seconds — toasting the rice coats each grain in fat and brings a subtle nutty flavor, plus it helps keep cooked grains separate. Pour in the chicken stock, bring to a simmer, cover, reduce to low, and cook 15 minutes (do not lift the lid). After 15 minutes, remove from heat and let rest, covered, 10 minutes to finish steaming; then fluff with a fork and stir in the remaining 1 tbsp butter, chopped parsley and lemon juice for brightness.

Sear the beef for a golden crust: Heat a large heavy skillet (cast iron preferred) over high heat until smoking pre-heat is reached. Add 1 tbsp olive oil, then add the beef. Sear without moving 2–3 minutes per side for medium-rare depending on thickness (internal temp ~53–56°C / 128–133°F). Searing at high heat creates the Maillard crust that adds deep savory flavor; a quick sear keeps the interior tender. Transfer the beef to a cutting board and tent loosely with foil to rest 8–10 minutes — resting redistributes juices so slices stay juicy.

Pan-roast the chicken thighs: In the same skillet (wipe out only if excess burnt bits), set heat to medium-high and add 1 tbsp olive oil. Place the seasoned chicken thighs skin-side down (if they had skin; for boneless skinless they’ll still benefit from searing). Sear undisturbed 4–5 minutes to brown, then flip and transfer skillet to a 190°C (375°F) oven (or reduce heat and cover) and roast 10–12 minutes until internal temp reaches 74°C (165°F). Rest 5 minutes before slicing. Browning first builds flavor and oven finishing ensures even cooking without burning.

Make the pan jus and finish: After removing chicken, place the skillet back on medium heat, add the Worcestershire sauce and any accumulated juices from the rested meats. Scrape the bottom of the pan to deglaze (the browned bits are full of flavor). Add 2–3 tbsp of the rice cooking liquid or stock and a squeeze of lemon juice; simmer 1–2 minutes to thicken slightly. Finish by swirling in 1 tbsp cold butter to create a glossy sauce. Adjust seasoning with salt and pepper. This quick pan jus concentrates flavor and ties the plate together.

Slice and plate: Slice the rested beef thinly against the grain to maximize tenderness. Arrange a scoop of garlic-herb rice on each plate, fan slices of beef and a piece of chicken thigh alongside, and place 3–4 crispy smashed potato pieces per plate. Spoon the warm pan jus over the meats and sprinkle chopped parsley for color and freshness. Serve immediately to enjoy the contrast of textures and temperatures.

Storage and reheating: Store leftover components separately (rice, potatoes, sliced meats) in airtight containers in the fridge for up to 3 days. Reheat meats gently in a 150°C (300°F) oven covered with foil or slice thin and warm briefly in a skillet to avoid drying out. Re-crisp potatoes in a hot oven 10 minutes.