Description
A one-pan meal featuring juicy chicken thighs in a buttery lemon sauce, served with tender green beans.
Ingredients
- 4 chicken thighs (bone-in, skin-on) — about 1½–2 pounds total
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- Juice of 1 lemon (about 2–3 tablespoons)
- Salt and pepper to taste
- 1 pound green beans, trimmed
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Place a rack in the middle.
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- Heat an oven-safe skillet over medium heat and add the butter. Let it melt and foam.
- Stir in the minced garlic and sauté about 30–60 seconds, until fragrant. Do not let it brown.
- Add the chicken thighs skin-side down. Sear until golden brown and the skin is crisp, about 4–6 minutes. Flip and brown the other side for 2–3 minutes.
- Squeeze the juice of one lemon evenly over the chicken.
- Arrange the trimmed green beans around the thighs so they’re in the butter and pan juices.
- Transfer the skillet to the preheated oven and bake 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
- Remove from oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley if desired, then serve.
Notes
Dairy-free: Substitute butter with olive oil. For added flavor, consider using thyme or lemon zest.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American