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    Herb and White Wine Roasted Chicken Thighs with Potatoes and Green Beans

    clock-icon60 minutes
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    Pixicook editorial team

    A delightful and comforting meal featuring roasted chicken thighs, herb-infused potatoes, and green beans.

    Ingredients for Herb and White Wine Roasted Chicken Thighs with Potatoes and Green Beans

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    units in
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    serves
    4 peoplechevron
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    Yukon Gold Potatoes, unpeeled, cut into ½-inch pieces

    0 lb

    Substitute chevron-down

    Green Beans, trimmed and cut into 2-inch lengths

    0 lb

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Kosher Salt, divided

    tablespoons

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Fresh Sage, minced

    teaspoons

    Substitute chevron-down

    Fresh Rosemary, minced

    teaspoons

    Substitute chevron-down

    Black Pepper, divided

    teaspoons

    Substitute chevron-down

    Bone-in Chicken Thighs, trimmed

    0 lb

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Lemon Zest, grated

    teaspoons

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    How to Make Herb and White Wine Roasted Chicken Thighs with Potatoes and Green Beans

    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.

    Variations

    Mediterranean Flair

    Include kalamata olives and capers with potatoes, add cherry tomatoes, swap white wine for dry rosé, and season with herbes de Provence.

    Soy-Glazed Salmon with Broccoli and Bell Peppers

    Choose salmon fillets, include broccoli and peppers, and use soy sauce with sesame oil and honey, garnished with sesame seeds or cilantro.

    Citrus and Herb Twist

    Replace half of the white wine with fresh lemon or orange juice, add zest, and fresh dill or tarragon.

    Spicy and Smoky

    Add smoked paprika, cayenne, harissa or chipotle in adobo, and roast with chorizo or andouille sausage.

    Provencal Style

    Add niçoise olives and thinly sliced fennel, deglaze with Pernod or white wine, and garnish with fennel fronds.

    Pitfalls and tips

    Quality of Ingredients

    Use organic, free-range chicken thighs and fresh herbs for a more vibrant flavor.

    Chicken Preparation

    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.

    Resting the Chicken

    Let the chicken rest for a few minutes after cooking to allow juices to redistribute for a juicier bite.

    Herb Infusion

    Mix finely chopped herbs with softened butter and spread it under the chicken skin to infuse the meat with flavor and keep it moist.

    Roasting Technique

    Begin at a higher temperature to sear the chicken and potatoes, then reduce heat to cook evenly.


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