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- 4 bone-in chicken thighs, skin-on - 2 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 1 large lemon - 2 tablespoons unsalted butter The chicken thighs bring rich flavor and moisture. I love using skin-on thighs. They keep the meat tender and juicy. Olive oil and butter add richness to the dish. Garlic gives a wonderful aroma and taste. Lemon adds brightness and zest, balancing the flavors perfectly. - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste Dried oregano adds a warm, earthy note. Paprika gives a slight smokiness and color. Salt and pepper are essential for enhancing all the flavors. I recommend tasting the marinade before you add the chicken. Adjust the seasoning to your liking for the best taste. - 300g fresh green beans, trimmed - Fresh parsley, chopped (for garnish) Green beans provide a fresh crunch. Blanching them first keeps their bright color and crispness. The parsley adds a pop of color and freshness when you serve the dish. It’s a simple but elegant touch to finish your plate. {{ingredient_image_1}} 1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This step is key for easy cleanup. 2. In a small bowl, mix the marinade. Combine 2 tablespoons of olive oil, 4 minced garlic cloves, the zest and juice of 1 large lemon, 1 teaspoon of dried oregano, 1 teaspoon of paprika, and salt and pepper to taste. Stir well. 3. Pat the chicken thighs dry with a paper towel. Place them in a large bowl. Pour the marinade over the chicken. Make sure each thigh is well coated. Let it marinate for at least 15 minutes. If you have time, marinate it longer in the fridge for more flavor. 1. Bring a pot of salted water to a boil. This will help keep the green beans bright and fresh. 2. Add the trimmed green beans to the boiling water. Blanch them for about 2-3 minutes until they turn bright green and are tender-crisp. 3. Once done, drain the green beans and set them aside. This step ensures they will bake nicely with the chicken. 1. Heat a large skillet over medium-high heat. Add the marinated chicken thighs, skin-side down. Sear for 5-7 minutes until the skin is golden brown. This adds a nice crust to the chicken. 2. Flip the thighs and sear for another 3-4 minutes. 3. Transfer the seared chicken to the prepared baking sheet, skin-side up. Arrange the blanched green beans around the chicken thighs. Dot 2 tablespoons of unsalted butter over the green beans. 4. Bake in the preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). Toss the green beans halfway through to ensure even cooking. 5. Once finished, remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh chopped parsley before serving. This method gives you juicy chicken thighs paired with crisp green beans, all bursting with flavor. Enjoy your meal! To make the best marinade, let the chicken sit longer. I suggest at least 15 minutes, but longer is better. If you have time, marinate it in the fridge for a few hours. This helps the flavors blend well into the chicken. Adjust the flavors to match your taste. If you love garlic, add more. If you want it zesty, add more lemon juice. Searing chicken skin gets it crispy and golden. Heat your skillet well before adding the chicken. Place the thighs skin-side down and let them cook without moving them. This helps achieve a nice crust. Cook for about 5-7 minutes. Flip the thighs and cook for 3-4 minutes more. Make sure the chicken is cooked through. The internal temperature should reach 165°F (75°C). Garnish your dish with fresh parsley. It adds a pop of color and flavor. When plating, arrange the chicken and green beans nicely. Place the chicken in the center and surround it with green beans. This makes the dish look appealing and ready to eat. A beautiful plate makes the meal more enjoyable. Pro Tips Marinate Longer for Flavor: For an even more flavorful chicken, marinate the thighs for at least 1 hour or overnight in the refrigerator. Use Fresh Herbs: Swap dried oregano for fresh herbs if available. Fresh herbs provide a vibrant flavor that elevates the dish. Check Internal Temperature: Always use a meat thermometer to ensure your chicken reaches 165°F (75°C) for safe consumption. Customize Your Veggies: Feel free to add other vegetables like bell peppers or zucchini along with the green beans for a colorful and nutritious side. {{image_2}} You can easily swap chicken thighs for chicken breasts. Chicken breasts have less fat, so they may cook faster. This change gives you a lighter dish, but keep an eye on the cooking time. You can also try turkey or pork. Turkey thighs are juicy and flavorful, while pork adds a new twist. Each option brings its own taste, so feel free to experiment. If you want to mix up the vegetables, green beans are great, but others work too. Try asparagus, zucchini, or bell peppers. Each brings a different crunch and flavor. Seasonal veggies can also add freshness. In spring, use snap peas or baby carrots. In fall, consider Brussels sprouts or root vegetables. These swaps can keep your meals exciting and colorful. To up the flavor, think about adding new spices or herbs. Thyme or rosemary can give a warm, earthy touch. You could also add a pinch of red pepper flakes for heat. Experimenting with citrus can also change the dish. Try lime or orange juice for a new twist. You can even add olives or capers for a briny kick. These enhancements make your dish unique and delicious. To store leftovers, place the chicken and green beans in an airtight container. Make sure they cool down to room temperature before sealing. This helps keep the meal fresh. When stored properly, your leftovers will stay safe in the fridge for up to three days. If you want to save your meal for later, you can freeze the cooked chicken and green beans. Wrap them tightly in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag. This method helps prevent freezer burn. For best quality, use them within three months. To thaw, move the bag to the fridge overnight. For quick thawing, use the microwave but only if you plan to eat it right away. When reheating, you have two main options: the oven or the microwave. The oven gives a better result. Preheat the oven to 350°F (175°C) and place the chicken and beans on a baking sheet. Heat for about 15-20 minutes, or until warm. This method helps keep the chicken skin crispy. If you use a microwave, heat in short bursts. This helps prevent the chicken from drying out. To check if chicken thighs are fully cooked, use a meat thermometer. Insert it into the thickest part of the thigh. The safe internal temperature for chicken is 165°F (75°C). This ensures it is safe to eat. If you don’t have a thermometer, check that the juices run clear, not pink. The meat should no longer look raw. Always make sure to check for doneness, especially with bone-in thighs. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Adjust your cooking time to about 20-25 minutes in the oven. Boneless thighs tend to be more tender. They can also absorb marinade flavors well. Just remember to check the internal temperature to ensure they are fully cooked. Lemon Garlic Chicken Thighs & Green Beans pair well with various sides. Here are some tasty options: - Rice: Plain or lemon-flavored rice complements the dish well. - Mashed Potatoes: Creamy mashed potatoes add a comforting touch. - Salad: A fresh green salad balances the meal with crispness. - Roasted Potatoes: Crispy roasted potatoes are a delicious side. - Bread: Crusty bread is great for soaking up any sauce. Feel free to mix and match sides based on your taste! In this post, we explored how to make Lemon Garlic Chicken Thighs with Green Beans. We covered key ingredients, cooking steps, and handy tips for the best flavor. You learned about variations and food storage to keep your dish fresh. Cooking can be easy and fun. Don't hesitate to try your own twists. Enjoy a delicious meal that impresses everyone around the table!

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

Ingredients
  

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

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a small bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, paprika, salt, and pepper. Mix well to form a marinade.
  • Pat the chicken thighs dry with a paper towel and place them in a large bowl. Pour the marinade over the chicken, ensuring each piece is well coated. Allow to marinate for at least 15 minutes (or longer in the fridge if you have time).
  • While the chicken is marinating, bring a pot of salted water to a boil. Add the trimmed green beans and blanch for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.
  • Heat a large skillet over medium-high heat. Add the marinated chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden brown. Flip the thighs and sear for another 3-4 minutes.
  • Transfer the seared chicken, skin-side up, to the prepared baking sheet. Arrange the blanched green beans around the chicken. Dot the butter over the green beans.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). Toss the green beans halfway through to ensure they cook evenly.
  • Once done, remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

Allow chicken to marinate longer for enhanced flavor.
Keyword baked, chicken, garlic, green beans, lemon