Crispy Chicken Thighs with Buttered Green Beans and Garlic
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 4 sprigsfresh thyme
- 4 clovesgarlic
- 1½ poundsfresh green beans
- 3 tablespoonsbutter
- 1lemon
Prep
- 01
Mince 4 cloves garlic.
- 02
Trim the ends off 1.5 pounds fresh green beans.
Method
- 01
Pat the chicken thighs dry with paper towels and season all over with salt and pepper.
- 02
Heat a large skillet over medium-high heat for 1 minute. Add the chicken thighs skin-side down and cook for 12-14 minutes until the skin is deep golden and crispy, undisturbed.
- 03
Flip the chicken, scatter the thyme sprigs around it, and transfer the skillet to a 425°F oven. Roast for 12-15 minutes until an instant-read thermometer inserted into the thickest part reads 165°F.
- 04
While the chicken roasts, bring a large pot of salted water to a boil. Add the green beans and simmer for 5-6 minutes until tender-crisp. Drain well.
- 05
In a clean skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the drained green beans, toss to coat, and warm through for 1-2 minutes. Taste and adjust salt if needed.
- 06
Transfer the chicken to a platter or plates. Arrange the buttered green beans alongside. Squeeze fresh lemon juice over everything and serve immediately.
Spice Tips
For subtle warmth, add a pinch of smoked paprika to the butter. A touch of garlic powder or red pepper flakes brings gentle heat if you like a bit of kick.
For deeper flavor, you can brown the chicken on the stovetop for a few minutes longer before roasting—aim for 165°F internal temperature. Leftovers keep in the fridge for up to 3 days.