Community recipe
Crispy Lemon-Garlic Chicken Thighs with Potatoes and Green Beans
A practical one-pan weeknight dinner of crackly-skinned chicken thighs, browned baby potatoes, tender green beans, and a quick, bright lemon-garlic pan sauce.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp butter
- 0.5 cup chicken broth
- 2 tbsp olive oils
- 0.5 tsp black pepper, freshly ground
- 2 tsp kosher salt
- 2 lemons
- 6 garlic cloves, minced
- 680 g green beans, trimmed
- 1360 g baby potatoes
- 12 chicken thighs
Make it
Instructions
- 01
Prep the ingredients
Heat the oven to 425°F (220°C). Pat the chicken thighs very dry. Halve the potatoes (quarter any larger ones), trim the green beans, mince the garlic, and zest and juice the lemon. Season the chicken on both sides with 1 teaspoon kosher salt and the black pepper; reserve the remaining 1/2 teaspoon salt for the vegetables and sauce.
- 02
Brown the chicken
Heat the olive oil in a large oven-safe skillet over medium heat. Place the chicken skin-side down and cook undisturbed until the skin is deeply golden, about 8 minutes. Turn and cook 2 minutes more. Transfer the chicken to a clean plate; it will finish cooking in the oven.
- 03
Roast the potatoes, chicken, and beans
Carefully pour off all but about 1 tablespoon of fat from the skillet. Add the potatoes cut-side down, then pour the chicken broth around them. Nestle the chicken into the skillet skin-side up. Roast for 15 minutes. Toss the green beans with the remaining olive oil and remaining 1/2 teaspoon salt, scatter them around the chicken, and roast until the beans are tender, potatoes are browned, and the thickest part of the chicken reaches 165°F (74°C), about 8 to 10 minutes more. Transfer the chicken, potatoes, and beans to a serving platter.
- 04
Make the lemon-garlic pan sauce
Place the skillet over medium heat. Add the butter and garlic; stir just until fragrant, about 30 seconds. Add the lemon zest, lemon juice, and any juices from the platter. Simmer, scraping up the browned bits, until lightly glossy, about 1 minute. Spoon the sauce over the chicken and vegetables and serve immediately.
