Roasted Chicken with Edamame
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour with minimal fuss. Chicken thighs are incredibly forgiving to cook and stay so juicy, while edamame adds a delightful pop of texture and serious plant based protein to round out the meal. The whole thing roasts on one pan, which means less cleanup for you. Fresh rosemary and thyme perfume everything beautifully, and the lemon keeps it all bright and fresh. Trust me, this humble combination feels elegant enough for guests but easy enough for Tuesday night.
Ella x
Ingredients
- 8boneless, skinless chicken thighs(patted dry)
- 473 mlfrozen edamame pods
- 3 tablespoonsolive oil
- 6garlic cloves(minced)
- 4fresh rosemary sprigs
- 2 teaspoonsfresh thyme(dried)
- 1lemon(zested and halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 118 mlchicken broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season both sides generously with sea salt, black pepper, and red pepper flakes.
Tip: Drying the chicken ensures a better golden crust when roasting.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, place chicken thighs skin-side down and sear for 4-5 minutes until the bottoms are golden brown.
Tip: Don't move the chicken while searing to achieve a crispy exterior.
- 3
Flip the chicken thighs over and add the minced garlic, fresh rosemary sprigs, and thyme to the pan around the chicken. Pour in the chicken broth and squeeze the lemon juice over everything.
Tip: The aromatic herbs will infuse the chicken as it roasts.
- 4
Transfer the skillet to the preheated oven and roast for 15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- 5
Remove the skillet from the oven and nestle the frozen edamame pods around the chicken. Scatter the lemon zest over the top and return to the oven for an additional 8-10 minutes.
Tip: The edamame will heat through quickly and add a fresh, nutty flavor to the dish.
- 6
Remove from the oven and let rest for 2 minutes before serving. Discard the rosemary sprigs and serve the chicken with roasted edamame and pan juices spooned over top.
Tip: Resting allows the juices to redistribute throughout the chicken for maximum tenderness.
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