60 minutes
A delightful and comforting meal featuring roasted chicken thighs, herb-infused potatoes, and green beans.
Yukon Gold Potatoes, unpeeled, cut into ½-inch pieces
0 lb
Green Beans, trimmed and cut into 2-inch lengths
0 lb
tablespoons
Kosher Salt, divided
tablespoons
Garlic Clove, minced
each
Fresh Sage, minced
teaspoons
Fresh Rosemary, minced
teaspoons
Black Pepper, divided
teaspoons
Bone-in Chicken Thighs, trimmed
0 lb
cups
Lemon Zest, grated
teaspoons
tablespoons
1. Prepare Vegetables
Combine the potatoes, green beans, olive oil, 1 tablespoon of kosher salt, minced garlic, sage, rosemary, and ½ teaspoon of pepper in a microwave-safe bowl. Microwave the mixture for about 12 to 15 minutes until the vegetables are just tender.
2. Transfer Vegetables
Transfer the tender vegetables to a 13 by 9-inch baking dish, pressing them into an even layer.
3. Prepare Chicken
Pat the chicken thighs dry with paper towels, then season them evenly with the remaining 1½ teaspoons of salt and ½ teaspoon of pepper.
4. Brown Chicken Thighs
In a 12-inch nonstick skillet, cook the chicken thighs skin side down over medium-high heat for about 10 minutes. Flip the chicken and cook for an additional 5 minutes.
5. Combine Chicken and Vegetables
Arrange the browned chicken thighs on top of the vegetable mixture in the baking dish, skin side up.
6. Prepare Wine Mixture
Without heating, stir together the white wine, lemon zest, and lemon juice in the now-empty skillet. Drizzle this mixture evenly over the chicken and vegetables.
7. Roast
Roast everything in a preheated 450-degree oven for 15 to 20 minutes, or until the chicken registers at least 175 degrees on an instant-read thermometer.
8. Serve
Serve the roasted chicken thighs hot, accompanied by the aromatic potatoes and green beans.
Include kalamata olives and capers with potatoes, add cherry tomatoes, swap white wine for dry rosé, and season with herbes de Provence.
Choose salmon fillets, include broccoli and peppers, and use soy sauce with sesame oil and honey, garnished with sesame seeds or cilantro.
Replace half of the white wine with fresh lemon or orange juice, add zest, and fresh dill or tarragon.
Add smoked paprika, cayenne, harissa or chipotle in adobo, and roast with chorizo or andouille sausage.
Add niçoise olives and thinly sliced fennel, deglaze with Pernod or white wine, and garnish with fennel fronds.
Use organic, free-range chicken thighs and fresh herbs for a more vibrant flavor.
Pat the chicken dry and season with salt, letting it sit uncovered in the refrigerator for a few hours or overnight as a dry brine.
Let the chicken rest for a few minutes after cooking to allow juices to redistribute for a juicier bite.
Mix finely chopped herbs with softened butter and spread it under the chicken skin to infuse the meat with flavor and keep it moist.
Begin at a higher temperature to sear the chicken and potatoes, then reduce heat to cook evenly.
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