Crispy Chicken Thighs with Garlic Butter Green Beans
Ingredients
- 6 wholechicken thighs (bone-in, skin-on)
- ·salt
- ·black pepper
- 4 tablespoonbutter
- 6 clovegarlic
- 4 sprigfresh thyme
- 1½ poundgreen beans
- 1 wholelemon
- ½ cupchicken broth
Prep
- 01
Peel and smash 6 garlic cloves.
- 02
Trim green beans at both ends.
Method
- 01
Pat chicken thighs dry with paper towels. Season all over with salt and pepper.
- 02
Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, place chicken thighs skin-side down and cook for 8 minutes until the skin is golden and crispy. Flip and cook another 6 minutes. Transfer to a plate.
- 03
Pour off most of the fat, leaving about 1 tablespoon in the pan. Add green beans and cook over medium-high heat for 5 minutes, stirring occasionally. Season with salt and pepper.
- 04
Return chicken thighs skin-side up to the pan, nestled among the green beans. Add garlic cloves and thyme sprigs around the chicken. Pour in chicken broth (it should not cover the chicken).
- 05
Reduce heat to medium and cook uncovered for 12–15 minutes until the chicken reaches 165°F at the thickest part of the thigh.
- 06
Remove from heat. Discard thyme sprigs. Stir in remaining 2 tablespoons butter until melted. Squeeze lemon juice over everything. Taste and adjust salt and pepper.
- 07
Serve immediately, spooning pan juices over the chicken and green beans.
Chicken thighs stay juicy even during longer cooking. The skin-down start ensures crispness. For a richer sauce, whisk in 2 tablespoons of heavy cream at the end instead of extra butter.