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- 4 bone-in chicken thighs, skin-on - 2 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - Zest and juice of 1 large fresh lemon - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper, to taste - 300g fresh green beans, trimmed - 2 tablespoons unsalted butter, cut into small pieces - Fresh parsley, finely chopped (for garnish) - Fresh thyme or rosemary can add more herbal notes. - A splash of white wine will enhance the dish's depth. - Red pepper flakes will give a spicy kick. - Look for chicken thighs with firm skin and no discoloration. - Choose lemons that feel heavy for their size; they are juicier. - Select fresh green beans that are bright green and crisp. - Avoid beans that look wilted or have brown spots. - Always smell the garlic; it should be fresh and pungent. {{ingredient_image_2}} 1. Preheat the oven: Set your oven to 425°F (220°C). This helps cook the chicken evenly. 2. Prepare your baking sheet: Line it with parchment paper. This makes cleanup easier. 3. Make the marinade: In a bowl, mix olive oil, minced garlic, lemon zest, lemon juice, oregano, smoked paprika, salt, and pepper. This adds great flavor to the chicken. 4. Prepare the chicken: Pat the chicken thighs dry with paper towels. This helps the skin crisp up. 5. Marinate the chicken: Place the chicken in a large bowl and pour the marinade over it. Make sure each piece is well coated. Let it sit for at least 15 minutes. 1. Blanching green beans: Boil salted water in a pot. Add trimmed green beans for 2-3 minutes. They should turn bright green and stay tender-crisp. Drain them and set aside. 2. Searing chicken: Heat a large skillet on medium-high heat. Place the marinated chicken thighs skin-side down. Sear for 5-7 minutes until golden brown, then flip and sear for 3-4 minutes on the other side. 3. Baking: Transfer the chicken to the baking sheet, skin-side up. Arrange the blanched green beans around the chicken. Dot with butter for extra richness. Bake for 25-30 minutes. - Chicken doneness: The internal temperature of the chicken should reach 165°F (75°C). Use a meat thermometer to check. - Resting time: After baking, let the chicken rest for 5 minutes. This helps keep it juicy. Marinating chicken is key for flavor. Here are my tips to do it right: - Use a good mix: Combine olive oil, garlic, lemon zest, and juice. This adds moisture and taste. - Time matters: Marinate for at least 15 minutes. For a deeper flavor, try 2 hours. - Don’t skip the salt: Sea salt enhances the taste. It also helps the chicken stay juicy. Crispy skin makes chicken so tasty. Follow these steps for the best result: - Pat dry: Use paper towels to remove moisture from the chicken skin. This helps it crisp up. - Hot skillet: Sear the chicken in a hot skillet first. This gives a nice golden color. - Oven finish: Bake the chicken skin-side up. This keeps the skin crispy while cooking through. Green beans can be more than just a side. Here’s how to boost their flavor: - Blanch first: Boil the green beans for 2-3 minutes. This keeps them bright and crunchy. - Butter finish: Add small pieces of butter on top before baking. This enriches their taste. - Season well: Sprinkle some salt and pepper after cooking. Fresh herbs can also add a nice touch. Pro Tips Marinate Longer for Flavor: If time allows, marinate the chicken thighs for a few hours or overnight in the refrigerator. This will intensify the flavor and tenderness of the meat. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature has reached 165°F (75°C). Blanch the Beans: Blanching the green beans before roasting helps maintain their vibrant color and crisp texture, making them more appealing on the plate. Rest Before Serving: Let the chicken rest for a few minutes after baking. This allows the juices to redistribute, resulting in juicier and more flavorful chicken. {{image_4}} You can easily swap chicken thighs for other cuts. Boneless chicken thighs work well too. They cook faster but still stay juicy. You may also use chicken breasts for a leaner option. Just remember, breasts may dry out if overcooked. Feel free to add more veggies to this dish. Carrots add sweetness and color. Bell peppers bring crunch and a pop of flavor. You can also try adding zucchini or asparagus for a fresh twist. Mix and match based on what you have at home. Spice up the chicken with different seasonings. Try rosemary for a fragrant touch. Cumin adds warmth and depth. For a kick, toss in some red pepper flakes. You can also play with herbs like thyme or basil for unique flavors. To store leftover Lemon Garlic Chicken Thighs and green beans, let them cool first. Once cool, place them in an airtight container. Make sure to separate the chicken and beans to keep them fresh. Store them in the fridge for up to 3 days. Label the container with the date for easy tracking. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the chicken and green beans on a baking sheet. Heat them in the oven for about 15-20 minutes. This method keeps the chicken skin crispy. You can also use a microwave, but the skin may not stay crispy. If you want to save some for later, freezing is a great option. First, let the chicken and beans cool completely. Wrap each chicken thigh in plastic wrap and then place them in a freezer-safe bag. Store the green beans in a separate bag. Label both bags with the date. They can last in the freezer for up to 3 months. To reheat, thaw in the fridge overnight before following the reheating instructions. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. This change will reduce the cooking time by about 10 minutes. Always check the internal temperature to make sure they reach 165°F (75°C). You can substitute green beans with other vegetables. Broccoli, asparagus, or snap peas work well. These vegetables also cook quickly and add nice color to the dish. Be sure to adjust the cooking time based on the veggies you choose. Check the chicken's internal temperature with a meat thermometer. The safe temperature is 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the thigh. The juices should run clear, not pink. This post covered key ingredients, cooking steps, and storage tips. You learned how to select fresh items and marinate chicken for flavor. We discussed techniques for crispy skin and different vegetable options. You now know how to store leftovers and reheat meals safely. Cooking can be fun and easy with these tips. Enjoy trying new flavors while keeping meals simple and tasty. Keep experimenting, and you'll find what you love!

Zesty Lemon Garlic Chicken Thighs & Green Beans

A flavorful dish featuring marinated chicken thighs and fresh green beans, perfect for a hearty meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces bone-in chicken thighs, skin-on
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 1 large fresh lemon, zest and juice
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly cracked black pepper
  • 300 grams fresh green beans, trimmed
  • 2 tablespoons unsalted butter, cut into small pieces
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Begin by preheating your oven to 425°F (220°C). While it heats, line a baking sheet with parchment paper for easy cleanup.
  • In a small mixing bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, smoked paprika, salt, and pepper. This mixture will serve as a flavor-packed marinade for the chicken.
  • Take the chicken thighs and pat them dry using paper towels to help the skin crisp up nicely. Place the chicken into a large mixing bowl, then pour the marinade evenly over the chicken, ensuring every piece is thoroughly coated. Let it marinate for at least 15 minutes. If you have more time, marinating in the fridge for a couple of hours enhances the flavor even further.
  • Meanwhile, bring a pot of salted water to a rolling boil. Carefully add the trimmed green beans and blanch them for about 2-3 minutes until they are a brilliant green and tender-crisp. Drain the beans and set them aside.
  • Heat a large skillet over medium-high heat. Once hot, place the marinated chicken thighs in the skillet, skin-side down. Sear the chicken for 5-7 minutes, or until the skin is a deep golden brown. Flip the thighs over and sear for an additional 3-4 minutes on the other side.
  • Once seared, transfer the chicken thighs skin-side up to the prepared baking sheet. Arrange the blanched green beans around the chicken, then dot the pieces of butter over the green beans for extra richness.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and has reached an internal temperature of 165°F (75°C). Remember to toss the green beans halfway through the cooking time to ensure even roasting.
  • Upon finishing, remove the baking sheet from the oven and allow the chicken to rest for 5 minutes. Before serving, sprinkle freshly chopped parsley over the dish for a pop of color and freshness.

Notes

Serve directly from the baking sheet for a rustic presentation.
Keyword chicken, garlic, green beans, lemon