Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 pound green beans
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down until golden, about 5 minutes. Flip and cook another 3 minutes.
- Transfer chicken to oven-safe dish, bake for 20 minutes until cooked through.
- Meanwhile, in the same skillet, add minced garlic and cook until fragrant, about 1 minute.
- Add lemon juice and butter, simmer to create a sauce.
- While sauce simmers, blanch green beans in boiling water for 3 minutes, then drain.
- Serve chicken thighs topped with lemon garlic sauce and green beans on the side, garnished with chopped parsley.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (75°C).
- Adjust lemon juice to taste for more tanginess.
- You can substitute green beans with asparagus or zucchini.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg