Roasted Chicken with Green Bean and Garlic Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just over an hour and tastes like you spent way more time than you actually did. Chicken thighs stay incredibly juicy and forgiving, so there's no stress about drying them out like you might with breast meat. I love roasting everything on one sheet pan with garlicky butter and fresh green beans, which are packed with vitamins and fiber that make you feel good about what you're eating. The shallots and lemon add brightness without any fussy techniques, and honestly, if you've got these basics in your kitchen, you're ready to go.
Ella x
Ingredients
- 8chicken thighs(skin-on, bone-in)
- 1½ poundsfresh green beans(trimmed)
- 4 tablespoonsbutter(divided)
- 6garlic cloves(minced)
- 3shallots(sliced)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 3 sprigsfresh thyme
- 1lemon(zested and halved)
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the chicken thighs dry with paper towels and season generously all over with salt, pepper, and half of the minced garlic.
Tip: Drying the chicken helps achieve crispier, golden skin when roasting.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown, then flip and sear the other side for 2 minutes.
Tip: Don't move the chicken around while searing; let it sit to develop color.
- 3
Remove the chicken from the skillet and set aside on a plate. Add the sliced shallots to the same skillet and cook for 3 minutes until softened, stirring occasionally.
Tip: Using the same skillet captures all the flavorful browned bits from the chicken.
- 4
Add the trimmed green beans to the skillet with the shallots, sprinkle with salt and pepper, and toss to combine. Spread the vegetables in an even layer across the bottom of the skillet.
Tip: Spreading vegetables evenly helps them roast uniformly.
- 5
Nestle the seared chicken thighs back into the skillet on top of the green bean mixture. Scatter the remaining minced garlic around the skillet and place thyme sprigs between the chicken pieces.
Tip: Placing chicken on top of vegetables keeps them moist during roasting.
- 6
Transfer the entire skillet to the preheated oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the skin is deeply golden.
Tip: Use a meat thermometer inserted into the thickest part of the thigh without touching bone for accuracy.
- 7
Remove the skillet from the oven and dot the green beans with small pieces of butter. Squeeze the roasted lemon halves over everything and sprinkle with fresh lemon zest.
Tip: Adding butter after roasting gives a luxurious, fresh finish to the dish.
- 8
Let the dish rest for 5 minutes before serving directly from the skillet for a rustic presentation.
Tip: Resting allows the juices to redistribute throughout the chicken for maximum moisture.
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